Place the cranberries, jalapeños, green onion, and cilantro in a food processor. Pulse 5 or 6 times until roughly chopped, then add the sugar, lime juice, and lime zest. Pulse 3 to 4 more times, just until incorporated (the mixture should still be chunky). Transfer to an airtight container and refrigerate at least 1 hour and up to overnight.

In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, and salt. Mix on medium-high speed until light and fluffy, 2 to 3 minutes. Transfer to a shallow bowl or pie plate or a serving platter, spreading in an even layer.

Strain any excess liquid from the cranberries, then stir in the pecans (if using). Spoon the cranberry mixture over the top of the cream cheese mixture. Garnish with the jalapeño slices and serve with crackers.