cranberry jalapeno holiday salsa

Hey non-rabbits! It’s me again…with another recipe…cuz that’s what we do here.

The holidays are upon us, which means all the things I love: cold weather, fires, sweaters, and of course….holiday foods! I was first introduced to this recipe at a Thanksgiving get together where someone brought a cranberry jalapeño salsa poured on top of a block of cream cheese (sigh). Thankfully, he brought extra salsa in a separate container, so I dipped crackers in that and O M G I found my new favorite holiday snacky food.

What exactly is a holiday snacky food, you ask? You know what it is…it’s that thing you eat a lot of while waiting on the actual meal all dang day, and you get so full off of it that you’re not even hungry for the actual meal, but then you eat anyway because its Thanksgiving and what else are you gonna do?


This recipe is that. But it’s so much better than a lame veggie tray or some boring cheese & crackers or those little tiny pickles (??? how come i’ve never seen those in a grocery store ???). I would make this on a regular week just to snack on. In fact….I should. Why haven’t I?!?!

Enough rambling, here’s the food

Oh yeah one last thing, this recipe is different than other typical cranberry jalapeño salsa recipes you’ll find online (didn’t know it was a common thing til now, wtf my family deprived me growing up???) because I add green apples and also use brown sugar instead of the normal white sugar…just gives it that holiday warm and cozy feel.



  • 1 8-oz. bag organic cranberries
  • 1/4 red onion, diced
  • 1/2 jalapeno, diced
  • juice from 1/2 lemon
  • 3 tablespoons brown sugar (or more to taste)
  • 1/2 green apple, diced
  • 1/8 cup fresh cilantro, chopped
  • water to thin (see instructions)


  1. In a blender, pulse cranberries, diced apple, lemon juice, diced red onion, and diced jalapeño. Add water to thin as needed. You want to find a balance between smoothie consistency and way too chunky. that’s why I like to pulse mine and mix it around between every few pulses.
  2. Transfer cranberry mixture into a mixing bowl. Add sugar and chopped cilantro and mix well. Add more sugar to taste if you want. I like mine a little sweet & sour, so 3 tablespoons works well.
  3. Serve with crackers & vegan cream cheese (I use Tofutti’s Better Than Cream Cheese!). This salsa keeps for 3-4 days, then starts to get a little soggy. I doubt it’ll last 3-4 days anyway, because it’s SO GOOD.






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