Rinse the cranberries under cool running water, ensuring any stems or damaged berries are removed.

Finely chop the jalapeño, adjusting the quantity based on your personal heat preference.

In a mixing bowl, combine the rinsed cranberries, chopped jalapeño, lime juice, and sugar. Add salt to taste and stir gently.

Transfer the mixture to a food processor or blender. Pulse until it reaches a chunky texture.

Taste your salsa and adjust flavors if necessary, adding more sugar if it’s too tart.

Transfer the salsa to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.

Serve the chilled salsa alongside crunchy tortilla chips and enjoy!