This cranberry lime salsa is perfect for holiday entertaining during this time of year when cranberries are abundant and on sale.
You can make appetizers by topping toasted french bread pieces with cream cheese and the cranberry salsa. You can also use the salsa inside a cranberry turkey wrap or even mix it with sour cream or cream cheese and use it as a dip for pita chips.
Feel free to use it as a topping for salmon or grilled chicken for an extra special weeknight meal. I love the versatility of this salsa! *Recipe is below video.
Cranberry Salsa with Lime Ingredients:
• 1 package (12 ounces) fresh cranberries, picked over and stemmed
• 1-2 large ribs celery, finely diced
• 1/2 small white onion, finely diced
• 1 jalapeno pepper, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 3/4 – 1 cup sugar
• Juice of 1 Lime
8 oz Box of cream cheese
1 Loaf French Bread, sliced and toasted.
Cranberry Salsa with Lime Directions:
Chop cranberries, celery, onion, jalapeno and fresh cilantro using the Eco-Chop. You will have to add ingredients and chop in batches.
Toss chopped items in mixing bowl, add salt, sugar and lime juice. Stir well to combine.
Cover and refrigerate until ready to serve. The salsa is best if made several hours or a day in advance to allow the flavors to blend.