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Tex-Mex Cranberry Salsa

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  • 1 (16 ounce) can whole-berry cranberry sauce
  • 1/4 cup canned jalapenos, chopped
  • 1 green onion or scallion, sliced
  • 1 teaspoon dried cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon lime juice


  1. Combine all ingredients in a medium mixing bowl.
  2. Serve with chips or as a condiment for poultry or pork.

Yield: about 2 cups

Salsa may be stored in the refrigerator for up to 1 week.