1 Can (28-32oz) stewed tomatoes, drain excess liquid
1 Can jellied cranberry sauce
5 Sticks celery
1/2 bag shredded carrots (or you can shred a few carrots on your own)
1 Large Anaheim Pepper
1 Jalapeno Pepper (or more if you want it hot)
2 12 oz. bags fresh cranberries
1 Red onion
1/2 bunch cilantro
3 Tbsp. brown sugar
4 Tbsp. white vinegar
Pulse tomatoes, cranberry sauce, and fresh cranberries in a blender or food processor. Finely chop celery, carrots, peppers, cranberries, onion, and cilantro and add to the cranberry mixture. Dissolve the brown sugar in the vinegar and pour over the salsa. Stir well, and chill. **The celery and carrots are easily left out if you like, and you can sub in a bell pepper for the Anaheim or chili if you're not great with heat.
To make it even more festive, you can buy the spinach tortillas and either cut them into triangles or use a tree cookie cutter (or any other cookie cutter for that matter) and then bake or fry the pieces into chips. There are also guacamole chips that are green which you can just buy at the store. Either way, this stuff is so good, I promise.
Recipe adapted from my very favorite roommate ever, Jen Johnson.
