Turkey Tortilla Chips with Cranberry Salsa

Our family is coming to town for the holidays and 

while we will all be anxiously awaiting Thanksgiving dinner,  

my dilemma is what to serve for Taco Tuesday?

To get everyone in the spirit, 

it will be Turkey Tortilla Chips and Cranberry Salsa...

I have a secret, I hardly ever use my cookie cutters for cookies.

I love to use them to make festively shaped chips.

Simple use cutter on a corn tortilla...

Aren't they cute?

Then fry the tortillas one by one, 

in a small pan of very hot vegetable oil until golden and crispy...

Then fry the tortillas one by one, 

in a small pan of very hot vegetable oil until golden and crispy...

Serve with fresh, bright Cranberry Salsa, 

and watch them gobble it up!

Feliz día de accíon de gracias!

Cranberry Salsa
1 cup fresh cranberries
Juice of one lime
2 Tablespoons water
3 Tablespoons Sugar
1/2 Jalapeño pepper, finely chopped
1/2 large shallot, finely chopped
Dash of salt

Stir together cranberries, lime, water and sugar in a small saucepan.  Cook over medium low heat about 10 minutes, until cranberries start to soften and most of the liquid cooks down.  Remove from heat and let cool slightly before adding jalapeño, shallot and salt.  Refrigerate at least an hour before serving with fresh turkey chips.