Place cranberries in bowl of a food processor and pulse until finely chopped.
1 12-ounce bag cranberries, fresh
Add sugar and stir to combine.
½ cup white sugar
Add cilantro, green onions, jalapeño, salt and the juice of one lime.
1 cup cilantro, 4 green onions, 1 jalapeno pepper, 1 lime, 1 pinch salt
Place in glass dish and refrigerate at least 4 hours or overnight.
Place cream cheese on a plate and use a slotted spoon to mound the cranberry salsa on top.
1 block cream cheese
Serve with crackers or bread.
✘ You can decide how smooth or chunky you want the salsa. Any way to chop them works, so pick what texture you prefer. Me? I’m a chunky salsa kind of gal, so I just give it a couple of quick whirls.✘ If you like it spicier, feel free to add more jalapeño or keep the seeds in.✘ Short on time? Sometimes I pop the jalapeno, onions, and cilantro in the food processor and let it do ALL the work.✘ The waiting is the hardest, but most important part! Be sure to wait for a few hours before diving in to let the flavors develop.