Imagine a salsa that dances between sweet, spicy, and tangy - a culinary adventure that will make your taste buds do a happy dance! This Cranberry Apple Jalapeno Salsa paired with homemade Cinnamon Sugar Tortilla Chips is not just a recipe, it's a flavor explosion that will transform your appetizer game forever. Whether you're hosting a party, looking for a unique game-day snack, or simply craving something extraordinary, this recipe promises to be your new obsession that blends Mexican-inspired creativity with unexpected ingredient magic!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup cranberries
- 1 apple, diced
- 1 jalapeno, minced
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt to taste
- 4 flour tortillas
- 1/4 cup sugar
- 1 tablespoon cinnamon
- Oil for frying
Instructions
- Begin by preparing the ingredients for the salsa. Rinse the cranberries under cold water and remove any stems or damaged berries. If using fresh cranberries, chop them coarsely; if using frozen, allow them to thaw and drain excess moisture.
- Next, wash the apple, remove the core, and dice it into small cubes. You can leave the skin on for added texture and nutrients.
- Carefully slice the jalapeno in half, remove the seeds (if you prefer a milder salsa), and mince it finely. Be sure to wash your hands thoroughly after handling the jalapeno to avoid irritation.
- In a mixing bowl, combine the cranberries, diced apple, minced jalapeno, and chopped cilantro. Squeeze the juice of one lime over the mixture and add salt to taste. Stir everything together until well combined. Set aside to let the flavors meld while you prepare the tortilla chips.
- For the homemade cinnamon sugar tortilla chips, start by heating oil in a deep skillet or frying pan over medium heat. You will need enough oil to submerge the tortilla chips (about 1-2 inches deep).
- While the oil is heating, mix the sugar and cinnamon together in a small bowl. This will be used to coat the tortilla chips once they are fried.
- Once the oil is hot (you can test it by dropping a small piece of tortilla in; it should sizzle immediately), take one flour tortilla and cut it into triangles, creating 6-8 pieces per tortilla.
- Carefully place the tortilla triangles into the hot oil, frying them in batches to avoid overcrowding. Fry each batch for about 2-3 minutes or until they are golden brown and crispy, flipping them halfway through for even cooking.
- Using a slotted spoon, remove the fried tortilla chips from the oil and place them on a paper towel-lined plate to drain excess oil. While they are still warm, sprinkle the cinnamon sugar mixture generously over the chips, ensuring they are evenly coated.
- Once all the tortilla chips are fried and coated, serve them alongside the cranberry apple jalapeno salsa. Enjoy this refreshing and spicy dip with the sweet, crunchy chips!
Tips
- • For a milder salsa, remove all jalapeno seeds and membranes • Use fresh, firm cranberries for the best texture and tartness • Make sure your oil is precisely 350°F for perfect, crispy tortilla chips • Let the salsa sit for 15-20 minutes before serving to allow flavors to meld • Wear gloves when handling jalapenos to prevent skin irritation • If you prefer less heat, substitute jalapeno with a milder green chili • Store leftover salsa in the refrigerator for up to 3 days • For extra crispiness, pat tortilla chips dry before frying
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 0mg
