Who else out there always has a boatload of cranberry sauce leftover after Thanksgiving? Our cranberry sauce is so good that we usually spread it on toast for breakfast. This year we decided to turn our leftovers into a cranberry salsa. We combine leftover cranberry sauce with jalapenos, chilis, and bell peppers and serve it with chips while we decorate for Christmas.
One of my amazing instructional assistants makes an incredible cranberry salsa. I used to look forward to it every year at our work Christmas party. She gifted me the recipe my last year at my old school and I’m embarrassed to admit that I lost it. I was craving it this year so I set about recreating it. This is my new favorite holiday appetizer.
Happy cooking!
Cranberry Salsa
What better way to use up that leftover cranberry sauce than in this spicy cranberry salsa.
Servings 10
Calories 84kcal
Ingredients
- 1 cup cranberry sauce
- 4-5 jalapenos, deseeded
- 2 anaheim chilis, deseeded
- 1 red bell peppers, deseeded
- 1/4 cup cilantro, chopped
- 2 TBSP green onion, finely diced
- 1 tsp granulated garlic
- 1/2 tsp salt
- 1 lime, juiced
Instructions
- Combine jalapenos, chilis, bell peppers, granulated garlic, salt, and lime juice in a food processor. Pulse until the peppers are minced into small pieces.
- Add to a bowl with cranberry sauce, cilantro, and green onion. Mix to combine
- Enjoy!
Nutrition
Calories: 84kcal | Carbohydrates: 11g | Fiber: 1g | Sugar: 9g
This salsa was so good that I ate it with a spoon when I ran out of chips