Real Recipes From Real Home Cooks ®

leslie’s fabulous cranberry-jalapeÑo salsa

Recipe by
Jamie Tarence
Birmingham, AL

My friend Leslie Byars Register shared this recipe on her blog, Dear Party Diary. I made it for Thanksgiving with family: SO delicious! It was a fresh, healthy way to enjoy cranberries, and the vibrant cranberry salsa served in a purple cabbage bowl was perfectly lovely on the holiday table. This cranberry- jalapeño salsa is wonderful with sweet potato chips. It can also be spooned onto the plate alongside turkey. Lots more fun and yum than jellied cranberry sauce, make it this Thanksgiving and see your guests rave!! For more great recipes, please visit xoxo~Jamie

yield 12 as appetizer or small side
prep time 15 Min
method No-Cook or Other

Ingredients For leslie’s fabulous cranberry-jalapeÑo salsa

  • 12 oz
    fresh cranberries
  • 1
    red bell pepper, finely chopped
  • 2
    jalapeños, seeded and finely chopped
  • 1
    garlic clove, minced
  • 4 Tbsp
    chopped fresh cilantro, plus extra for garnish
  • 3
    limes, juiced
  • 1/2 c
  • 2 Tbsp
  • dash of hot sauce
  • 1
    purple cabbage, for serving
  • sweet potato chips

How To Make leslie’s fabulous cranberry-jalapeÑo salsa

  • 1
    Place cranberries in the bowl of a food processor. Pulse several times until cranberries are evenly and finely chopped.
  • 2
    In a medium-size bowl, combine chopped cranberries with the other ingredients. Refrigerate for 2 to 3 hours, and up to 2 weeks.
  • 3
    When ready to serve, garnish with chopped cilantro and serve in purple cabbage.
  • 4
    ** To create a cabbage bowl, carefully remove the outer, dark leaves. With a knife remove a small amount of the bottom of the cabbage so it will sit evenly. Then cut a circle around the top edge, and hollow out a portion for the salsa.