Cranberry Jalapeño Salsa Boats (Print Version)

Fresh cranberry-jalapeño salsa fills crisp endive leaves, creating a festive, tangy appetizer for gatherings.

# Ingredient List:

→ Salsa

01 - 1 cup fresh cranberries, finely chopped
02 - 1 medium jalapeño, seeded and finely diced
03 - 1/4 cup red onion, finely diced
04 - 1/4 cup fresh cilantro, chopped
05 - Juice of 1 medium lime
06 - 2 tablespoons granulated sugar
07 - 1/4 teaspoon salt

→ Boats

08 - 3 heads Belgian endive (about 24 leaves), separated and washed

# Steps:

01 - In a medium bowl, thoroughly mix cranberries, jalapeño, red onion, cilantro, lime juice, sugar, and salt. Allow mixture to rest for 10 minutes so flavors meld.
02 - Sample salsa and modify seasoning if needed: incorporate more sugar for a milder flavor or add additional lime juice for extra tang.
03 - Arrange cleaned Belgian endive leaves evenly on a serving platter.
04 - Place 1 to 2 teaspoons of cranberry jalapeño salsa into each endive leaf.
05 - Serve immediately, or chill salsa for up to 2 hours and assemble boats just before serving.

# Helpful Hints:

01 -
  • Festive colors make it perfect for holiday gatherings
  • Quick to prepare and vegetarian&gluten free
02 -
  • You can swap endive with mini sweet peppers or cucumber rounds for a milder option
  • This appetizer contains no common allergens, but always check ingredient labels
03 -
  • Top with chopped toasted pecans or pumpkin seeds for extra crunch
  • Mix salsa ingredients ahead and fill boats just before serving for best texture
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