Ingredients
Ingredients
- 1 bag Mission® Strips Tortilla Chips
- 12 ounces fresh cranberries (rinsed and drained)
- 1/3 cup sugar
- 2 jalapeños (ribs and seeds removed, minced)
- 1/4 cup cilantro (finely chopped)
- 1/4 cup green onions (finely sliced)
- 1 tablespoon orange juice (freshly squeezed)
- 1 tablespoon lime juice (freshly squeezed)
Instructions
- Chop Cranberries: Add cranberries to your food processor and pulse until finely chopped. Be careful not to puree; you want small pieces to retain texture.
- Mix Sugar and Cranberries: Transfer the chopped cranberries into a bowl and stir in the sugar until well combined.
- Add Fresh Ingredients: Incorporate the minced jalapeños, chopped cilantro, sliced green onions, orange juice, and lime juice into the mixture. Stir thoroughly to blend all flavors.
- Chill the Salsa: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
- Serve: Pair the cranberry salsa with Mission® Strips Tortilla Chips and enjoy this fresh, zesty appetizer.
Notes
- For a milder salsa, reduce the amount of jalapeños or remove more seeds.
- Adjust sugar quantity based on the tartness of the cranberries for desired sweetness.
- This salsa can be made a day ahead; flavors intensify after refrigeration.
- Use freshly squeezed citrus juices for the best bright flavor.
- Serve immediately after chilling with crispy tortilla chips to maintain the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
