Roasted Cranberry Salsa Recipe
Roasted Cranberry Salsa is a tasty and colorful holiday recipe for gifting and serving at parties. In this recipe roasted fresh cranberries pair perfectly with the traditional elements of salsa – jalapeño, cilantro, onion, and lime.
I love chips and salsa. It is one of my favorite snack foods. Traditional tomato based salsas are excellent, but sometimes it is fun to mix things up a bit.
As far as foods go, cranberries, with their bright, bold color, scream Christmas to me. So, I thought it would be fun to take this gorgeous, bright and tart fruit and created a Christmas-y salsa recipe.
This Roasted Cranberry Salsa is so simple. It takes just minutes to prepare after your roast the cranberries. After that, all you have to do is stir in the rest of the ingredients and you’re ready to go. You can serve this salsa recipe warm or chilled, whichever temperature that you prefer.
I have been buying these chips to serve with salsa for years and love them. I think they’re great for mixed company get togethers that involve food because they’re Certified Gluten-Free, Vegan, and Kosher – usually that covers most people. Plus, the chip is nice and sturdy and a good size for scooping up bites of this delicious dip.
I love the flavor of the nutty flaxseed, quinoa and organic blue corn in this versatile chip. You won’t have any over salted chip that taste like cardboard with Food Should Taste Good.
Instead, you get what you expect from a brand that calls themselves Food Should Taste Good – a tortilla chip made from high-quality ingredients that actually tastes good.
Food Should Taste Good Founder, Pete Lescoe is passionate about real food. He says: “I love food. I’ve been working in restaurants and grocery stores my whole life, and if I’ve learned anything, it’s that food tastes best when it’s made with real ingredients.” No argument here!
Next time you have a craving for chips and salsa, spend a few extra minutes whipping up this delicious recipe for Roasted Cranberry Salsa, full of fresh, whole ingredients.
MORE CHIPS AND DIP APPETIZERS
Need some more inspiring dip and salsa recipes to serve with chips? Try some of these:
- Deconstructed Guacamole is a chunky version of a traditional guacamole, full of tomatoes, avocado, corn, cilantro, lime, and peppers.
- Caramelized Onion Bacon Blue Cheese Dip is a bold dip, full of all kinds of amazing flavors.
- Creamy Cucumber Salsa is great when you’re craving something light, creamy and cool.
- Pomegranate Salsa is a delicious, fresh and fruity winter salsa recipe.
- Roasted Corn and Kale Queso Blanco is full of fresh chopped vegetables and salsa verde for lots of color.
- Rosemary White Bean Artichoke Spinach Dip is a healthier and hearty version of the classic dip.
What are your favorite salsas to serve with chips?
Roasted Cranberry Salsa
Yield: about 2 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Roasted Cranberry Salsa is a tasty, colorful holiday recipe for gifting and serving at parties. Roasted fresh cranberries pair perfectly with the traditional elements of salsa - jalapeño, cilantro, onion, and lime.
- 16 ounces Fresh Cranberries
- 1 tablespoon Olive Oil
- 1/8 teaspoon Salt
- 1/8 teaspoon Pepper
- 1 large Lime, juiced
- 1/2 cup Sugar, or to taste
- 1 large Jalapeño, finely minced
- 1/4 cup Fresh finely chopped Cilantro
- 1/3 cup Minced Yellow Onion
- Salt and Pepper, to taste
- Food Should Taste Good Blue Corn Tortilla Chips
Preheat the oven to 425 degrees F. Prepare a large cookie sheet by lining it with foil.
Toss the cranberries with the olive oil, salt and pepper, on the prepared cookie sheet. Roast at 425 degrees F on the middle rack of the oven for 20 minutes, or until the cranberries have burst and begun to blacken.
Transfer the roasted cranberries to a food processor with the lime juice and sugar. Pulse until smooth.
Remove the cranberries from the food processor and place in a bowl. Stir in the jalapeño, cilantro, and yellow onion. Season to taste with salt and pepper.
Serve with Food Should Taste Good Blue Corn Tortilla Chips.
Store, refrigerated, for up to 4 days.
This recipe for Roasted Cranberry Salsa is sponsored by Food Should Taste Good. All opinions are my own.