Cranberry Salsa And Chips Food

CRANBERRY SALSA

Steps:

• In a saucepan, bring cranberries and water to a boil for 2 minutes. Drain. Stir in sugar until dissolved. Add cilantro, peppers, onion, orange peel, salt and pepper. Mix well. Cool and refrigerate.

FRESH CRANBERRY SALSA RECIPE

Steps:

• Rinse the cranberries then transfer them to a food processor. Pulse a few times to finely chop them. Do not overprocess.
• Transfer the chopped cranberries to a large bowl and add the remaining ingredients (jalapeno, shallot, green onion, cilantro, mint, sugar, vinegar, honey, lime juice and zest, and salt and pepper).
• Mix well. Seal and refrigerate at least 1 hour to let the flavors mingle. It's even better the next day.

CRANBERRY SALSA WITH EASY TREE CHIPS

Steps:

• Heat oven to 375° . Stack tortillas and cut in half then half again. Make slices to make into a tree shape or use cookie cutter. Place on ungreased cookie sheet and bake 8 minutes or until crisp. Remove to a wire rack and cool.
• While trees are baking, make the salsa.
• Put cranberries, apple, red pepper, onion and jalapeños in food processor and pulse a few times. Add in sugar, apple juice, lime zest and pickled jalapeño (if using) and pulse a few more times until chopped.
• Spoon into serving dish or glass bowl. Cover and refrigerate until ready to use.
• Serve with baked tree chips or premade chips of choice.

CRANBERRY SALSA AND CHIPS

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.

CRANBERRY SALSA

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.

UNCLE BILL'S CRANBERRY SALSA

Steps:

• Rinse cranberries in cold water.
• In a food processor, add cranberries, apple, red pepper and onion and pulse until coarsely chopped.
• Transfer to a mixing bowl and set aside.
• In a separate mixing bowl, stir together sugar, apple juice, cilantro, Jalapeno pepper and lime zest; mix well to blend.
• Add this mixture to the cranberry mixture and mix well to blend.
• Spoon into jars with a cover and refrigerate.
• To prepare Tortillas:.
• Heat oven to 375°F.
• Using a tree-shaped cookie cutter, cut 6 trees from each tortilla, or cut the tortillas into wedges.
• Place cut tortilla on an ungreased cookie sheets.
• Bake in preheated 375 F oven for 8 minutes or until crisp.
• You may also place the cut tortillas on parchment paper and microwave on HIGH (full power) for 1 1/2 to 2 minutes or until nice and crisp.
• Store tortilla chips in a plastic bag.
• Serve cranberry salsa with tortilla chips.
• Frozen cranberries can also be used to make the salsa.

STONE BAKED TORTILLA CHIPS WITH AVOCADO CRANBERRY SALSA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each tortilla into 4 chip-sized wedges. I do this using a pizza slicer. If you are using larger than 4-inch tortillas, slice into 8 chip-size wedges. Arrange the wedges in a single layer on the baking stone.
• Coat the chips with coconut or olive oil cooking spray. Brush a little bit of lime juice on top. Sprinkle with sea salt and paprika.
• Bake at 350 for 7 to 8 minutes. Turn wedges over and sprinkle extra salt/seasoning evenly over wedges. Bake an additional 7 to 8 minutes, or until lightly browned. Cool completely.
• To prepare salsa, combine avocado and juice in a medium bowl; toss gently to coat. Add clementine sections and remaining 6 ingredients into KitchenAid 7 Cup Food Processor. Select and push pulse button until finely diced mixture is made and herbs/onion are diced.
• Place into a bowl with avocado and lime and toss gently to combine. Serve salsa with chips. Yield: 8-10 servings (serving size: 8 chips and 1/4 cup salsa)

CRANBERRY SALSA

Steps:

• Combine lime juice (about 2 tablespoons) and sugar in a small bowl.
• Add cranberries, green onions, cilantro and jalapeno to a food processor. Pulse a couple of times to break up the cranberries.
• Add sugar mixture and pulse a few more times. Stir in salt to taste and refrigerate at least 1 hour before serving.

CRANBERRY SALSA

Steps:

• Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place cranberries in a food processor or blender; pulse until finely chopped but not mushy.
• Place crushed cranberries in a bowl; mix together with green onions, jalapeños, cilantro leaves, and ginger. Pour lemon juice and sugar over and stir together.
• Cover with plastic wrap and refrigerate and allow flavors to develop. It will be a bit tart to begin with, but as it is allowed to sit it will develop even more flavor.
• Can be served as a plain salsa, but is amazing served over cream cheese with crackers.

CRANBERRY SALSA WITH CREAM CHEESE

Steps:

• Add all ingredients except cream cheese and crackers to the bowl of a large food processor and pulse 20-30 times until finely chopped. Let sit in the fridge for at least 30 minutes.
• Unwrap the cream cheese and place on a serving plate or bowl. Top with the cranberry salsa and serve with crackers or chips.

CRANBERRY-MANGO SALSA WITH TREE CHIPS

Steps:

• In a large saucepan, combine the cranberries, sugar and water. Cook over medium heat until the berries pop, about 15 minutes. Combine cornstarch and lime juice until smooth; add to cranberry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a large bowl; stir in the mango, jalapeno, onions, cilantro and cumin. Cool. Cover and refrigerate until serving., Using a 3-inch tree-shaped cookie cutter, cut 10 tree shapes from each tortilla; place on ungreased baking sheets. Bake at 375° for 5-6 minutes or until crisp. Remove chips to wire racks to cool completely. Serve with salsa.

FRESH CRANBERRY SALSA WITH CREAM CHEESE DIP

Steps:

• Place cranberries, jalapenos, green onions and cilantro in a food processor and process until fine. Transfer mixture to a bowl and stir in lime juice, salt, and sugar. Chill in fridge for about 2 hours or more. To serve, spread cream cheese evenly in a pie plate or other shallow serving dish. Spread salsa on top and serve with crackers.

SWEET AND TART CRANBERRY SALSA

Steps:

• Gather the ingredients.
• Chop the onion and place it in a strainer. Rinse it for a few seconds under running water. Shake off water and set aside. This rinsing of the onion is done in order to soften its flavor without sacrificing texture in the finished product; omit this step if you prefer a strongly onion-flavored salsa.
• Cut the roots off the cilantro. Chop the cilantro, leaves, and stems together.
• Cut the stems off the chile peppers. Open them up and remove the seeds and veins if you prefer a milder salsa; leave them if you would like it very spicy. Dice the chile flesh.
• Place all the chopped ingredients into a blender or food processor. Add the cranberries, sugar, lime juice, olive oil, and salt. Pulse (turning the device on and off rapidly) a few times, until all the ingredients are very finely chopped. Stop before liquefying completely. Move the ingredients around with a spoon between pulses in order to get a homogenous blend. Work slowly and patiently to achieve a good salsa texture and to avoid ending up with a spiritless puree.
• Pour your salsa into a glass jar or ceramic serving dish. This can be served immediately, but I always find it tastier after having sat for a few hours or overnight to allow the flavors to meld. Store your delicious cranberry salsa in the fridge. Take it out and let it sit at room temperature for half an hour or so before serving.
• Enjoy.

CRANBERRY SALSA

Steps:

• In a mini food processor, pulse cranberries 2-3 times. Scrape sides and add pineapple, pulsing 2-4 times more until desired consistency is reached.
• Scoop cranberry mixture into a bowl and add all other ingredients, stirring to combine.
• Serve immediately or refrigerate, covered, for up to 3 days.