Cranberry Salsa with Baked Tortilla Chips
4 c. cranberries
1 c. water
1/2 c. sugar
3 green onions, white and green parts, sliced
1 serrano chile, diced
¼ c. chopped cilantro
½ c. frozen corn, defrosted
Place cranberries, water and sugar in saucepan over medium high heat, stirring until sugar dissolves. Bring to a boil, then reduce heat to low and let simmer 10 minutes. Remove from heat and let cool completely. Add in green onion, serrano, cilantro and corn and mix well.
Baked Tortilla Chips
1 dozen corn tortillas, white or yellow
Cut tortillas into triangles and place in a single layer on a baking sheet. Spray lightly with nonstick spray and sprinkle with sea salt, to taste. Bake in 350° oven for 8-10 minutes until crisp.