Add a festive flair to the ordinary chips and salsa with this recipe. By combining a seasonal fall ingredient, cranberries, with the traditional flavors of salsa, you get a spicy and tart salsa that will tantalize your taste buds.
Yields: about 2 cups
Prep time: 10 minutes
Cook time: 20 minutes
Salsa
16 ounces fresh cranberries
1 tablespoon olive oil
⅛ teaspoon salt
⅛ teaspoon pepper
1 large lime, zested and juiced
½ cup sugar
1 large jalapeno, finely minced
¼ cup fresh cilantro, finely chopped
⅓ cup yellow onion, finely minced
1 clove of garlic, finely minced
¼ teaspoon ground cumin
More salt and pepper, to taste
Chips
1 (12 ounce) package corn tortillas
2 tablespoons safflower oil
½ teaspoon salt
½ teaspoon ground cumin
⅛ teaspoon ground cayenne
¼ teaspoon garlic powder
Salsa
Preheat oven to 425 degrees. Prepare a cookie sheet with parchment paper or foil.
In a large bowl, toss the cranberries with the olive oil, salt and pepper and transfer to the baking sheet, making sure to create a single layer. Roast in the oven until the cranberries have burst and begun to darken, about 20 minutes.
Transfer the roasted cranberries to a food processor and pulse with the lime juice and sugar until smooth.
Remove the cranberry mixture and place into a bowl along with the jalapeno, cilantro, onion, and garlic. Mix to combine and season with cumin, salt and pepper.
Serve with your favorite tortilla chips.
Chips
Preheat oven to 350 degrees
Cut each tortilla into 8 chip sized wedges and arrange in a single layer on a cookie sheet
In a small bowl, mix together the salt, cumin, cayenne, and garlic powder.
Lightly brush the safflower oil over each tortilla wedge and then lightly sprinkle with the spice mixture.
Bake for about 5-7 minutes, rotate the pan and bake for another 5-7 minutes or until the chips are crisp but too browned.
Serve with salsa.