CRANBERRY SALSA AND CHIPS

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Cranberry Salsa and Chips image

We used this recipe for the first time last Christmas. Everyone liked it so much I made it over and over during the holidays. I have made it several time since using cranberries from the freezer. Packaged Salsa and Chips make a well received Christmas Gift

Provided by Pam Stewart

Categories     Salsas

Time 20m

Number Of Ingredients 9

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.

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