Cranberry Jalapeño Salsa With Sweet Potato Chips Recipe By Tasty Food
CRANBERRY JALAPEñO SALSA WITH SWEET POTATO CHIPS RECIPE BY TASTY
This ain't your standard salsa! Served with a side of homemade sweet potato chips, this quick and easy seasonal salsa is sure to be a holiday staple. To ensure your chips are extra crispy, it's important to slice your sweet potatoes thinly, but please use extra caution. Happy holiday dipping!
Provided by Betsy Carter
Categories Appetizers
Time 3h
Yield 2 servings
Number Of Ingredients 13
Steps:
- Make the sweet potato chips: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the sweet potato into ⅛ (3 mm) thick slices using a mandoline or sharp knife.
- In a medium bowl, toss the sweet potato slices with the olive oil, salt, pepper, and thyme until well coated. Spread the sweet potatoes on the prepared baking sheet in a single layer.
- Bake for 20-25 minutes, flipping halfway, until golden brown. Let the sweet potato chips cool to room temperature.
- Make the cranberry salsa: Add the cranberries, sugar, scallions, jalapeño, ginger, lime juice, and salt to the bowl of a food processor and pulse until roughly chopped.
- Transfer the salsa to a serving bowl and chill in the refrigerator for at least 1 hour, up to 4 hours.
- Just before serving, top the salsa with the cilantro. Serve with the sweet potato chips.
- Enjoy!
Nutrition Facts : Calories 652 calories, Carbohydrate 102 grams, Fat 27 grams, Fiber 11 grams, Protein 5 grams, Sugar 56 grams
CRANBERRY SALSA
Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings.
Provided by Shan559
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 37.4 g, Fat 0.3 g, Fiber 4.5 g, Protein 1.3 g, Sodium 37.7 mg, Sugar 28.6 g
CRANBERRY-JALAPENO SALSA
For this recipe you can really use as many jalapeños as you like, or substitute a half of a habanero pepper, seeded and finely chopped or use one serrano chile, seeded and finely chopped. This recipe makes about 2 cups but can easily be doubled. This is great with turkey cutlets, chicken or pork. This will intensify in taste the longer refrigerated.
Provided by Kittencalrecipezazz
Categories Sauces
Time 10m
Yield 2 cups (approx)
Number Of Ingredients 10
Steps:
- Place the cranberries in a food processor; pulse 3-4 times until chopped; transfer to a bowl.
- Add in all the remaining ingredients except the salt; mix well to combine.
- Season with salt to taste and more sugar if needed.
- Cover and refrigerate for a minimum of 3 hours before using.
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