1 bag 12 oz. fresh or frozen cranberries, no need to thaw
1 Granny Smith apple, peeled , cored and cut in eigths
1/2 large red pepper, cut in large chunks
1/2 medium red onion, cut in large chunks
3/4 cup sugar
1/3 cup apple juice
3 Tbsp chopped fresh cilantro
2 Tbsp chopped pickled jalapeno pepper
1 tsp grated lime zest
1 pkg 14 oz. spinach tortillas
Instructions
Salsa
Put cranberries, apple, red pepper and onion in food processor and pulse until chopped. Transfer to a large glass bowl. Stir in remaining ingredients until blended. Cover and refrigerate, or spoon into crocks or jars and refrigerate.
Chips
Heat oven to 375 degrees F. Have ready a 3 in. tree shaped cookie cutter and baking sheet.
Using cookie cutter, cut 6 trees from each tortilla. Place on ungreased baking sheet and bake 8 minutes, or until crisp. Remove to a wire rack to cool completely. Put in plastic bags and give with salsa.
Planning Tip
The salsa and chips can be made and packaged up to 2 weeks ahead. Store chips at room temperature.
Originally Submitted
12/16/2009
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