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Cranberry Chili Salsa

“This is delicious, easy to make and very different from your typical salsas. The combination of tart and sweet adds to its appeal.” Try it—it’s sensational! Mary Guertin - Bourbonnais, IL
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    2-1/2 cups


  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 3/4 cup sugar
  • 1 can (4 ounces) chopped green chilies
  • 3 tablespoons minced fresh cilantro
  • 2 green onions, chopped
  • 2 teaspoons lime juice
  • 1 teaspoon grated lime zest
  • 1/4 teaspoon each ground allspice, cinnamon and cumin
  • Tortilla chips


  • Place the cranberries, sugar, chilies, cilantro, onions, lime juice, zest and spices in a food processor; cover and pulse just until blended. Transfer to a serving bowl; chill until serving. Serve with chips.
Nutrition Facts
1/4 cup: 78 calories, 0 fat (0 saturated fat), 0 cholesterol, 46mg sodium, 20g carbohydrate (16g sugars, 2g fiber), 0 protein. Diabetic Exchanges: 1 starch.

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Average Rating:
  • Miklos
    Apr 27, 2018

    So this salsa is wonderful for sure! The only thing that I decided to do differently then the recipe is to add a whole teaspoon of ’Sweet Bite chili sauce,( world best chili sauce in 2017 ) i get as a present from my friend and it really tasted wonderful. This salsa has a great refreshing taste and I you can really make it as mild or hot as you want it based on how much chili you add. I am a college student so I am always looking for things to snack on or take for group dinners and this is pretty cost effective and delicious, making it the perfect option!

  • Trumpetvine
    Sep 3, 2011

    This is the best salsa I've ever had. I make it for every BBQ. Love it!

  • Paul'sWife
    Nov 30, 2010

    Whoops! I forgot to rate it.....FIVE STARS BABY!!!

  • Paul'sWife
    Nov 30, 2010

    I served this as an appetizer at Thanksgiving and at my bible study group. It was a total hit! I was a little afraid that it was too hot when I sampled it right after I made it, but after it was in the fridge overnight, the flavors melded so well. I made it exactly as the recipe called for, except that I put the whites of the onions in the food processor (I used my blender), but reserved the green tops to mix in after it was blended; to add to the color and texture. Great recipe! Don't be afraid to try it!

  • rpierce
    Jan 24, 2010

    This is the best. I am not a fan of cranberries and absolutly loved this.

  • lucy_on_the_hill
    Dec 25, 2009

    Wow! What an explosion of different flavors in your mouth. I forgot to add the grated lime peel, but it was still exceptional. I used an entire bunch of cilantro (before it wilted) and just love it. I wonder if this will freeze nicely. I'd like to make a bunch while fresh cranberries are still available.

  • hrspooner
    Dec 14, 2009

    No comment left

  • shelleyjCA2AZ
    Dec 7, 2009

    La Salsa mexican restaurants in Calif make something similar for the holidays...oh so good!!! I make something like your recipe...only I use canned cranberry sauce

  • eyleras
    Dec 7, 2009

    No comment left

  • cheriwinkle
    Nov 23, 2009

    This is absolutely delicious! I have a blender and found it hard to keep the salsa chunkiness, so I may hand chop at least half the cranberries next time and add in. I make homemade tortilla chips by cutting 96% fat free tortillas into wedges and baking in a 350' oven for 8-10 minutes or until light golden brown. I will be looking for more opportunities to serve this over the holidays!