Ingredients for Uncle Bill's Cranberry Salsa
- Fresh Cranberries
- Granny Smith Apple
- Sweet Red Pepper
- Red Onion
- Granulated Sugar
- 1/4 cup apple juice
- Fresh Cilantro
- Pickled Jalapeno Peppers
- 1 tablespoon lime zest
- Spinach Tortillas
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How to Make Uncle Bill's Cranberry Salsa
- Rinse cranberries under cold water and drain well.
- In a food processor, combine cranberries, apple, red bell pepper, and red onion. Pulse until coarsely chopped (do not puree).
- Transfer the chopped cranberry mixture to a medium-sized mixing bowl and set aside.
- In a separate small bowl, whisk together sugar, apple juice, cilantro, jalapeño (if using), and lime zest until the sugar dissolves.
- Add the wet ingredient mixture to the cranberry mixture and gently stir to combine.
- Taste and adjust seasonings as needed (add more sugar, lime juice, or jalapeño to taste).
- Spoon the cranberry salsa into airtight jars or containers. Refrigerate for at least 30 minutes to allow flavors to meld (best served chilled).
- **To prepare the tortilla chips:** Preheat oven to 375°F (190°C).
- Using a cookie cutter (tree-shaped or simply cut into wedges), cut the tortillas into desired shapes.
- Arrange the tortilla pieces in a single layer on an ungreased baking sheet or on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, or until golden brown and crisp. Keep a close eye on them to prevent burning.
- **Alternative microwave method:** Arrange tortilla pieces on a microwave-safe plate lined with parchment paper. Microwave on high for 1-2 minutes, or until crisp. Watch carefully to prevent burning.
- Once the tortilla chips are cool, store them in an airtight container or plastic bag.
- Serve the chilled cranberry salsa with the homemade tortilla chips. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
201g
Fat
0g
Carbs
20g
