In a 10- to 12-inch nonstick frying pan over medium heat, stir oil, onion, garlic, and chilies often until onion is lightly browned, about 5 minutes.
Add cranberries, tomatoes, and cider. Simmer, stirring often, until cranberries are soft when pressed, about 5 minutes.
Purée salsa mixture in a blender or food processor.
Add parsley, and season salsa with salt and pepper to taste. Serve at room temperature.
Nutritional analysis per tablespoon.