Ingredients and Equipment Needed
Food Processor – This is a very finely chopped salsa. A food processor (this is my absolute favorite) is incredibly helpful for this recipe. If you don’t have one, you can try other chopper methods, including just getting an arm workout and using a good knife! Fresh cranberries – Fresh cranberries are only in stores for a short window during this time of year and they’re SO gorgeous that I love finding ways to use them in the kitchen. Jalapeños – I’m not a fan of super spicy things, so I tend to cut way back on things that call for jalapeños, but this is an exception. For the amount it makes, and the fact that everything is mellowed by the cream cheese, you can really add quite a bit of jalapeno and still not have it be too spicy. I added 2 whole peppers and it wasn’t spicy at all. And really, like any salsa, you can adjust all of these ingredients to taste. Green onions Cilantro Lime or lemon juice Kosher salt Granulated sugar Cream cheese – Full fat is best, low fat would work but avoid fat-free. It’s important your cream cheese is at room temp, so whipped cream cheese would also work great as it’s naturally softer. Cracker of choice, for serving – My favorite are Wheat Thins because they’re strong enough to not break in the cream cheese, and those nice square edges make it really easy to grab the perfect bite. It’s also suuuuper delicious on Ritz crackers, but you’ll want to serve those with a little spreader since the crackers can break.
How To Make Fresh Cranberry Salsa
