Description
A refreshing cranberry salsa served with crispy cinnamon tortilla chips.
Ingredients
Scale
- 2 cups fresh cranberries
- 1 small red onion, diced
- 1 jalapeño pepper, deseeded and diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 4 flour tortillas
- 2 tablespoons sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter or oil (for brushing)
Instructions
- Rinse cranberries under cold water, removing any stems or bad ones.
- Dice the red onion and jalapeño pepper, then chop the cilantro.
- In a medium bowl, combine cranberries, onion, jalapeño, cilantro, and lime juice. Mix gently to combine.
- Cover the bowl with plastic wrap and chill in the fridge for at least one hour.
- Preheat oven to 350°F (175°C).
- Cut tortillas into triangles and arrange on a baking sheet lined with parchment paper.
- Brush tortilla pieces lightly with melted butter or oil and sprinkle with the sugar-cinnamon mixture.
- Bake for 10-12 minutes until golden brown and crispy. Serve warm alongside chilled cranberry salsa.
Notes
- This dish is perfect for parties and gatherings.
- Feel free to adjust the spiciness by adding more or less jalapeño.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg