Cranberry Mango Salsa With Tree Chips Recipes

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.

MANGO-STRAWBERRY SALSA

Steps:

• Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.

CRANBERRY MANGO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, beat together eggs and sugar until smooth. Thoroughly blend in mango puree, orange zest, and canola oil.
• In a separate medium bowl, sift together flour, salt, and baking powder. Blend into the mango mixture. Fold in cranberries and walnuts. Transfer to a medium loaf pan.
• Bake 55 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool 10 minutes before turning out onto a wire rack.

FRESH MANGO SALSA AND HOMEMADE TORTILLA CHIPS

Steps:

• Combine the mangoes, tomatoes, red onion, cilantro, jalapeño, garlic, and lime juice in a bowl. Season with salt, and toss. Let stand for 15 minutes before serving, so the flavors can marry.
• Heat the peanut oil in a large Dutch oven or deep-fryer to 350 degrees F. (For tips on deep-frying, see page 19.)
• Arrange the corn tortillas in a stack, and cut into six equal wedges. Drop the tortillas into the oil, in batches, and fry until crisp and golden, about 1 1/2 to 2 minutes.
• Remove the chips from the fryer and place on a paper-towel-lined sheet tray. Sprinkle the chips immediately with the salt, and serve warm with the salsa.
• Heat the oven to 350 degrees F.
• Lightly brush both sides of the tortillas with a few tablespoons of vegetable oil. Stack a few corn tortillas at a time, and cut through the stack to make each tortilla into six equal wedges. Spread the wedges out in a single layer on two baking sheets, season with salt, and bake for 15 minutes, or until crisp and golden.

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.

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!