Chica and Jo
...simplifying life
Chica and Jo
...simplifying life
Chica and Jo



Cranberry salsa with fall leaf tortilla chips

by: Jo

Cranberry salsa with fall leaf tortilla chips
Facebook Twitter Pinterest
share it

I am fortunate enough to work with a wonderful woman named Donna who also happens to have a farm where she grows many wonderful things for the local farmer’s market. She not only knows how to grow the food, she knows how to make really yummy food! The recipe I am sharing with you today is hers and it has become a favorite of mine to make for Thanksgiving, Christmas and other fall/winter potlucks. It’s so pretty and impressive looking!

Cranberry salsa

1 bag (12 oz.) fresh or frozen cranberries (don’t thaw)
1 Granny Smith apple, peeled, cored and cut into eighths
1/2 large red pepper, cut into large chunks
1/2 medium red onion, cut into large chunks
3/4 cup sugar
1/3 cup apple juice
3 tbsp chopped fresh cilantro (or 1 tbsp dried)
2 tbsp chopped pickled jalapeno pepper
1 tsp grated lime zest
colored tortillas

Put cranberries, apple, pepper and onion in food processor; pulse until chopped. Transfer to a large bowl. Stir in remaining ingredients (except tortillas) until blended. Cover and refrigerate for a few hours or overnight for flavors to blend. NOTE: Can be made up to two weeks ahead.

Use a shaped cookie cutter to cut colored tortillas into shapes, then bake on ungreased cookie sheet at 375 degrees F for about 7 minutes or until crisp. Remove to a wire rack to cool completely. Store in an air-tight container.

The star of this show is the cranberries. I started with fresh ones from Costco.

Cranberry Salsa

The recipe calls for half an onion and half a red pepper. Here’s a tip, go ahead and cut up the other half and add it to a freezer bag along with the right amount of cranberries (the Costco bag had plenty for two full recipes). Freeze until you want to make this recipe again. It saves waste and makes it much easier the second time!

Cranberry Salsa 2

Use a food process to chop it all up and mix together.

Cranberry Salsa 3

Toss in the sugar and cilantro. I used Splenda instead and it worked fine.

Cranberry Salsa 5

Next comes the apple juice, pickled jalapeño and grated lime zest. One of my dogs, Sallie Sue, always stands at the ready when I am cooking hoping for some scraps. I don’t think she would like anything I am using today!

Cranberry Salsa 4

Once you have your salsa resting in the refrigerator, it’s time to make your chips. I have done these a lot of different ways. I used a ghost cookie cutter to go with a black bean dip for Halloween. For fall, I like the simple leaf design.  Just cut them out and toast.

Cranberry Salsa 6

If you have leftover salsa, it freezes well so you can save it for your next dinner party. I usually make it for Thanksgiving and have plenty left-over for my Christmas parties. I used a Christmas tree cookie cutter and spinach tortillas.


Cranberry salsa with fall leaf tortilla chips
Facebook Twitter Pinterest
share it

leave a comment:

submit comment

We are two best friends sharing our creative journey. You never know what we will be into each time you visit. We could be throwing a unique party, refinishing a flea market find, or whipping up a new cupcake recipe. We invite you to join us for the ride as we tackle life one project at a time!

Please visit Chica and Jo at for more DIY projects and clever ideas!