Why You’ll Love This Cranberry Salsa with Baked Pita Chips

• A Flavor Explosion. This isn’t your average salsa. The tart cranberries play beautifully with the sharp red onion, spicy jalapeño, and the bright zing of lime and cilantro. It’s a symphony of sweet, savory, spicy, and tangy in every single bite.
• Unbelievably Easy. Honestly, the hardest part is waiting for the pita chips to bake. The salsa comes together in a food processor in minutes, and the chips are just a brush of oil and a sprinkle of salt away from perfection. It’s a low-effort, high-reward recipe that will impress everyone.
• It’s a Showstopper. The deep ruby red color of this salsa is just stunning. Served in a beautiful bowl next to a pile of golden, homemade pita chips, it’s a centerpiece that looks as incredible as it tastes. It brings a real ‘wow’ factor to any table.
• Surprisingly Versatile. While it’s a fantastic dip, this salsa is so much more. Spoon it over grilled chicken or fish, use it as a relish for turkey sandwiches, or even serve it alongside a cheese board. It’s a condiment that earns its keep.

Ingredients & Tools

• 12 ounces fresh cranberries
• 1/4 cup granulated sugar
• 1/2 medium red onion, roughly chopped
• 1 jalapeño, seeded and roughly chopped (use half for less heat)
• 1/2 cup fresh cilantro leaves, packed
• Juice of 1 large lime (about 2 tablespoons)
• 1 teaspoon ground cumin
• 1/4 teaspoon salt, plus more for chips
• 4 large pita bread rounds
• 2 tablespoons olive oil or avocado oil

Tools: A food processor or high-powered blender, a baking sheet, a sharp knife, and a cutting board.

Using fresh, not frozen, cranberries is key here—they provide the perfect firm texture and bright tartness. And don’t skip toasting the cumin if you can; it really wakes up the flavor and adds a wonderful depth. A good, sharp knife will make prepping the onion and jalapeño a breeze.

Serves: 6-8 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Taste Your Jalapeño. The heat level in jalapeños can vary wildly. A little trick is to taste a tiny piece of the flesh near the stem end—if it’s very spicy, you might want to use only half. Remember, you can always add more heat, but you can’t take it away!
• Toasting the Cumin. If you have whole cumin seeds, toast about a teaspoon of them in a dry skillet over medium heat for 1-2 minutes until fragrant, then grind them. This simple step adds a smoky, nutty dimension that elevates the entire salsa.
• Pita Bread Choices. I prefer using pocketless pita bread for chips, as they tend to be more uniform and crisp up evenly. However, regular pita pockets work just fine—just try to separate them or cut them in a way that maximizes flat surfaces.
• The Sugar Balance. The 1/4 cup of sugar provides a nice counterpoint to the cranberries’ tartness. If you prefer a tarter salsa, start with 2 tablespoons and add more after pulsing. You have control here!

How to Make Cranberry Salsa with Baked Pita Chips

Serving Suggestions

Complementary Dishes

• A Simple Cheese Board — The salsa’s acidity cuts beautifully through the richness of creamy cheeses like brie or goat cheese, and it stands up well to sharp cheddar. Add some nuts and crackers for a perfect appetizer spread.
• Roasted Turkey or Chicken — Think of this salsa as a vibrant, modern cranberry sauce. It’s fantastic served alongside holiday roasts or even simple grilled chicken breasts, adding a fresh, zesty note.

Drinks

• A Crisp Sauvignon Blanc — The herbaceous notes in the wine will mirror the cilantro, and its high acidity can handle the tartness of the cranberries, making for a really refreshing pairing.
• Sparkling Water with Lime — For a non-alcoholic option, the effervescence cleanses the palate between bites, and the lime wedge ties right back into the flavors of the salsa itself.

Something Sweet

• Dark Chocolate Almond Bark — After the bright, savory notes of the salsa, a few pieces of bittersweet dark chocolate with sea salt and almonds provide a rich, satisfying, and not-too-sweet finish.
• Simple Ginger Cookies — The warm spice of ginger cookies is a lovely, comforting contrast to the salsa’s zing, making for a well-rounded tasting experience.

Top Mistakes to Avoid

• Over-processing the Salsa. You want a nice, chunky texture, not a smooth purée. Pulse in short bursts and check the consistency frequently. I’ve definitely turned it into more of a sauce before by being impatient—it still tastes good, but you lose that satisfying salsa texture.
• Baking the Chips on a Crowded Pan. If the pita wedges are overlapping, they’ll steam and become chewy instead of crispy. Use two baking sheets if you need to, or bake in batches. It’s worth the extra minute for that perfect crunch.
• Skipping the Resting Time. I know it’s tempting to dig right in, but letting the salsa sit for 15-20 minutes is non-negotiable. This allows the sugar to dissolve and the flavors to truly come together. It tastes like a completely different (and much better) dish after it rests.
• Forgetting to Cool the Chips Completely. The pita chips will continue to crisp up as they cool on the baking sheet. If you serve them warm, they might still be a bit soft in the center. Patience is key for maximum crunch.

Expert Tips

• Tip: Make it Ahead. This salsa actually gets better after a few hours, or even overnight, in the fridge. The flavors have more time to develop. Just make sure to give it a good stir before serving. The pita chips are best made the same day, but they can be stored in an airtight container for 2-3 days.
• Tip: Add a Hint of Orange. For a slightly sweeter, more complex citrus note, add a teaspoon of orange zest along with the lime juice. It complements the cranberries beautifully and adds another layer of aroma.
• Tip: Spice It Up Your Way. If you love heat, leave the seeds in the jalapeño. For a smoky heat, substitute the jalapeño with one chipotle pepper in adobo sauce (just one, they’re potent!). It gives a wonderful depth.
• Tip: Revive Stale Chips. If your homemade pita chips lose their crispness after a day or two, pop them back into a 350°F (175°C) oven for 3-5 minutes. They’ll come out good as new.

FAQs

Can I use frozen cranberries?
I really don’t recommend it for this recipe. Frozen cranberries release a lot more water when they thaw, which can make your salsa watery and mushy. The texture of fresh, firm cranberries is essential for that perfect chunky consistency. If it’s not cranberry season, you might be better off making a different type of salsa until the fresh ones are available again.

How long does this cranberry salsa last in the fridge?
It keeps surprisingly well! Stored in an airtight container, it will stay fresh and tasty for up to 4-5 days. You might notice a little more liquid pooling at the bottom after a day or two—that’s totally normal. Just give it a good stir before serving. The flavor actually deepens and improves after a day.

My salsa turned out a bit too tart. What can I do?
No problem, this is an easy fix! Simply stir in an additional tablespoon of sugar at a time until it reaches your preferred balance. You could also add a tiny drizzle of honey or maple syrup, which will add sweetness with their own distinct flavors. Taste as you go so you don’t over-sweeten it.

Can I make this without a food processor?
Absolutely, though it requires a bit more elbow grease. You can very finely chop the cranberries, onion, jalapeño, and cilantro by hand. It will be a bit more rustic and the cranberries might roll around, so be careful! Then, just mix everything together in a bowl. The texture will be different but still delicious.

What are some other ways to use this salsa besides as a dip?
Oh, it’s so versatile! Try it as a condiment for turkey or chicken sandwiches instead of cranberry sauce—it adds incredible freshness. It’s also fantastic spooned over a block of cream cheese as a festive spread for crackers, or even as a relish for grilled pork chops or salmon. Get creative!