Cranberry-Chipotle Salsa



  • 1bag (12 or 16 ounces) fresh cranberries
  • 2/3cup sugar
  • 2/3cup water
  • 2canned chipotle chiles en adobo, stemmed and finely chopped
  • 1/2small (12- to 14-ounce) jicama, peeled and chopped into 1/4-inch cubes
  • Salt


In a small (2- or 3-quart) saucepan set over medium-high, combine the cranberries, sugar and water.  When the mixture comes to a boil, reduce the heat to medium, add the chiles and cook, stirring regularly, until all of the cranberries have burst and the mixture thickens slightly, about 10 minutes. Remove from the heat and let cool. Stir in the jicama.  Taste and season with salt, usually about a scant teaspoon.


    1. Hi Jerry, virtually all Mexican grocery stores will carry canned chiles en adobo and it’s increasingly common to find them in major supermarkets too.

Leave a Reply

Your email address will not be published. Required fields are marked *