Cranberry-Mango Salsa with Tree Chips |
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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 28 |
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This delightfully different salsa features a nice balance of sweet, tart and spicy. The accompanying tree-shaped chips are fun and easy to make using tortillas and a cookie cutter.Janice Christofferson, Eagle River, Wisconsin Ingredients:
1 package (12 ounces) fresh or frozen cranberries |
1 cup sugar |
1 cup water |
1 tablespoon cornstarch |
1 tablespoon lime juice |
1 medium mango, peeled and chopped |
1 jalapeno pepper, seeded and chopped |
1 green onion, chopped |
1 tablespoon chopped red onion |
1 tablespoon minced fresh cilantro |
1/4 teaspoon ground cumin |
10 spinach, tomato and/or plain tortillas (8 inches) |
Directions:
1. 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.
2. 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. Yield: 3-1/2 cups salsa (100 chips).
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