Cranberry Salsa With Easy Tree Chips Recipes

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

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.

SPICY CRANBERRY SALSA

Steps:

• Place the first 6 ingredients in a food processor. Finely grate enough zest from lime to measure 2 teaspoons. Cut lime crosswise in half; squeeze juice from lime. Add zest and juice to food processor. Process until coarsely chopped. Transfer to a bowl. Stir in diced tomatoes and green chiles, sugar, salt and cayenne. Refrigerate, covered, at least 4 hours., Arrange cream cheese on a serving platter; top with cranberry salsa. Serve with crackers.

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.

FRESH CRANBERRY SALSA

Steps:

• Place the cranberries into a food processor, and pulse until finely chopped. They should still have some texture. Transfer to a serving bowl, and stir in the sugar, orange liqueur, cucumber, celery and jalapeno. Let sit at room temperature for 15 minutes before serving to blend the flavors.

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.

CRANBERRY JALAPEñO SALSA WITH SWEET POTATO CHIPS RECIPE BY TASTY

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!