CRANBERRY SALSA AND CHIPS

Cranberry Salsa and Chips image

Provided by Pam Stewart

Categories Salsas

Time 20m

Number Of Ingredients 9

Previous Next

1 12 oz bag cranberries fresh or frozen (no need to thaw)
1 granny smith apple peeled, cored and cut into eighths
1/2 large red pepper cut into chunks
1/2 medium red onion cut into chunks
3/4 c sugar
1/3 c apple juice
3 Tbsp fresh cilantro note: my family doesn't care for cilantro so i aways replace it with flat leaf parsley)
2 Tbsp chopped pickled jalapeno pepper
1 tsp grated lime zest

Steps:

1. Put the first 4 ingredents in a food processor; pulse until chopped. Transfer to a large glass bowl. Stir in Remaining ingredients until blended. Cover and refrigeratie or spoon into crock or jars and refrigerate.
2. CHIPS: Ingredients: Tortillas Directions: Heat over to 375- have ready tree shaped cookie cutter and baking sheest. Using the cookie cutter, cut trees from each tortilla. Place on ungreased cookie sheet and bake 6-8 minutes.
3. Salsa and chips can be made and packaged up to 2 week ahead.