Cranberry Salsa and Chips
Packaged Salsa and Chips make a well received Christmas Gift
112 oz bag cranberries fresh or frozen (no need to thaw)
1granny smith apple peeled, cored and cut into eighths
1/2large red pepper cut into chunks
1/2medium red onion cut into chunks
1/3 capple juice
3 Tbspfresh cilantro note: my family doesn't care for cilantro so i aways replace it with flat leaf parsley)
2 Tbspchopped pickled jalapeno pepper
1 tspgrated lime zest
How to Make Cranberry Salsa and Chips
- 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.
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.
- Salsa and chips can be made and packaged up to 2 week ahead.