Cranberry Salsa with "Tree" Chips

12 oz. bag fresh or frozen cranberries
1 Granny Smith apple, peeled, cored, cut in eighths
1/2 large red pepper, cut in large chunks
1/2 medium red onion, cut in large chunks
3/4 C sugar
1/3 C apple juice
3 Tbsp. chopped fresh cilantro
2 Tbsp. chopped pickled jalapeno pepper (I usually start with a little less just to make sure)
1 tsp. grated lime zest

(I like to put in a little salt too)

Put cranberries, apple, red pepper and onion in food processor; pulse until chopped. Transfer to a large glass bowl. Stir in remaining ingredients until blended. Cover and refrigerate or spoon into crocks or jars and refrigerate. (I suggest dividing into two processor batches to avoid pureeing the ingredients too much. Can use a food chopper instead. Adjust amounts of onion and/or jalapeno according to your desire for spiciness and apple juice according to your desire for juiciness.)

1 pkg. spinach flour tortillas (green)

For chips, heat oven to 375°. Use a 3" cookie cutter to cut out tree shapes. (Or just slice with a pizza cutter into abstract triangle trees.) Place on ungreased cookie sheet and bake 8 minutes. Remove to wire rack to cool completely. Put in plastic bags; give with the salsa. Can be made up to 2 weeks ahead. Store chips airtight at room temperature.

Makes 4 C salsa; 36 chips

Recipe by Evelyn Weed