Kelsey Adams is one of those remarkable young ladies who is power-packed with giftedness. She coaches, she teaches, she creates, and she even cooks! Here is her fun and fruity salsa recipe — you’re going to love this.
12 ounces fresh or frozen cranberries, chopped
1 Granny Smith apple, cored and chopped
½ red bell pepper, seeded and chopped
½ medium red onion, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons pickled jalapeño peppers
¾ cup sugar
⅓ cup apple juice
Tortilla chips, for serving
Mix all the ingredients, except for the tortilla chips, in a medium bowl. Cover and refrigerate overnight. Serve with tortilla chips of your choice. This will keep in the refrigerator for 2 weeks.
Makes about 4 cups
