SALSA AND CHIPS
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield about 2 cups
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
- Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
- Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
- Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
FRUIT SALSA WITH CINNAMON TORTILLA CHIPS
Kids love this recipe for an after school snack or for breakfast. I also serve it as a dessert in a bowl over a small scoop of vanilla ice cream with the chips on the edges. This is a light and healthy recipe that I found on recipe-a-day.com
Provided by Geema
Categories Sauces
Time 41m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, toss the chopped apples with the lemon juice.
- Add the strawberries and the kiwi.
- Grate about one tablespoon of orange peel (not the bitter white pith) into the fruit.
- Slice the orange in half and squeeze out about 3 tablespoons of the orange juice into the fruit mixture-- no seeds please.
- Stir in the brown sugar, and the jelly.
- Set aside.
- Brush the tortillas with a tiny bit of water to allow the sugar and cinnamon to stick.
- Mix the granulated sugar and cinnamon together and sprinkle on the tortillas, turning to cover both sides.
- Cut each tortilla into 8 equal wedges.
- Place all the wedges on a greased baking sheet or sheets, in a single layer Bake in a preheatedd 400 degree oven for 6 minutes or until lightly browned.
- Cool until crisp, then serve with the apple salsa.
Nutrition Facts : Calories 351, Fat 5, SaturatedFat 1.2, Sodium 317.8, Carbohydrate 72, Fiber 6, Sugar 28.5, Protein 6.6
HOMEMADE TORTILLA CHIPS WITH GUACAMOLE & CHARRED TOMATO SALSA
Making your own chips and dips allows you to keep things healthy and will really impress
Provided by John Torode
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 15
Steps:
- To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
- To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until puréed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.
- For the salsa, place the tomatoes, cut-side up, in a shallow baking tray. Season, and place under the grill until blackened, about 15 mins. Meanwhile, in a dry non-stick frying pan, blacken the chillies and garlic. Keep turning to darken on all sides, about 10 mins. When done, peel the garlic and place in a food processor. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.
Nutrition Facts : Calories 766 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium
FRUIT SALSA WITH CINNAMON TORTILLA CHIPS
The fun of this recipe is that it can be tailored to your tastes. I'm a 'throw it in and see how it turns out' kind of cook, so please adjust the recipe to fit your own tastes. This recipe is best used immediately, as fresh fruit doesn't keep well in the refrigerator. If you prefer baked cinnamon chips, arrange the tortilla triangles in a single layer on a lightly greased baking sheet. Spray with cooking spray, sprinkle with sugar and cinnamon, and bake 5 to 10 minutes in an oven preheated to 350 degrees F (175 degrees C). Watch them closely so they don't burn!
Provided by CRISSYF
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h
Yield 32
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
- Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
- Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
- Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
- Serve the cinnamon chips warm with the chilled fruit salsa.
Nutrition Facts : Calories 70 calories, Carbohydrate 12.5 g, Fat 1.8 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 86.2 mg, Sugar 4.3 g
HOMEMADE SALSA AND FRIED TORTILLA CHIPS WITH SEASONING - DEEN
Make and share this Homemade Salsa and Fried Tortilla Chips With Seasoning - Deen recipe from Food.com.
Provided by Chef Mean Green
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Salsa:.
- Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl.
- Stir well with a spoon.
- Cover with plastic wrap and chill until serving time.
- Tortilla Chips:.
- Arrange the tortillas in a stack and cut into 6 equal wedges.
- Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer.
- Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute.
- Drain on paper towels; sprinkle lightly with salt, if desired.
- Store in an airtight container.
- House Seasoning:.
- Mix ingredients together and flavor chips to taste.
- Store leftover seasoning in an airtight container for up to 6 months.
Nutrition Facts : Calories 618.5, Fat 15.5, SaturatedFat 2.5, Sodium 28341.3, Carbohydrate 107.9, Fiber 28.6, Sugar 24.6, Protein 23.3
HOMEMADE SALSA AND TORTILLA CHIPS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add all salsa ingredients to a bowl and toss.
- For the chips:
- Preheat peanut oil in a deep-fryer to 350 degrees F.
- Mix the salt and chipotle powder together in a small bowl.
- Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.
SALSA TRIO AND HOMEMADE TORTILLA CHIPS
Homemade chips and salsa offer more flavor than store-bought versions. The salsas bring varying colors and flavors to the tortilla chips -- as well as tacos, and even over eggs in the morning.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Cut tortillas into quarters. Fry in 1/2 inch of hot vegetable oil until light gold, about 20 seconds. Drain on paper towels. Sprinkle with salt, and serve at room temperature with salsas.
HOMEMADE TORTILLA CHIPS
Try out this fun recipe for Homemade Tortilla Chips! Serve these Homemade Tortilla Chips with chunky salsa for an excellent appetizer at your next party.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 4 servings, 12 tortilla chips and 2 Tbsp. salsa each
Number Of Ingredients 3
Steps:
- Heat oil in large deep skillet on medium heat to 375°F.
- Meanwhile, stack tortillas; cut into 6 wedges to make 48 pieces.
- Cook tortilla pieces, in batches, 2 min. on each side or until golden brown. Drain on paper towels. Serve with salsa.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
FRESH MANGO SALSA AND HOMEMADE TORTILLA CHIPS
GINA My attraction to mangoes was confirmed on a trip Pat and I took to Mexico. The velvety fruit tastes like an exotic mix of pineapples and peaches, and the flavor just explodes in your mouth. In creating this salsa, I stuck with Mexican tradition and added fresh cilantro, which you can chop or tear apart. Cilantro also offers a health benefit by soothing the digestive system. So, little do the guys know, I'm taking care of their stomachs as well as their appetite! (Ladies, y'all can thank me later.) Mind you, I was a little skeptical about whether they'd go for it, so I deep-fried the tortilla chips, so they'd have something familiar to dip.
Yield serves 4 to 6
Number Of Ingredients 12
Steps:
- Combine the mangoes, tomatoes, red onion, cilantro, jalapeño, garlic, and lime juice in a bowl. Season with salt, and toss. Let stand for 15 minutes before serving, so the flavors can marry.
- Heat the peanut oil in a large Dutch oven or deep-fryer to 350 degrees F. (For tips on deep-frying, see page 19.)
- Arrange the corn tortillas in a stack, and cut into six equal wedges. Drop the tortillas into the oil, in batches, and fry until crisp and golden, about 1 1/2 to 2 minutes.
- Remove the chips from the fryer and place on a paper-towel-lined sheet tray. Sprinkle the chips immediately with the salt, and serve warm with the salsa.
- Heat the oven to 350 degrees F.
- Lightly brush both sides of the tortillas with a few tablespoons of vegetable oil. Stack a few corn tortillas at a time, and cut through the stack to make each tortilla into six equal wedges. Spread the wedges out in a single layer on two baking sheets, season with salt, and bake for 15 minutes, or until crisp and golden.
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- Add the tomatoes, jalapeno, cilantro, lime juice, lime zest, salt, cumin, and sugar. Pulse until combined but still chunky.
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- Place all of the ingredients into a food processor or high-speed blender. Pulse in 2 second bursts until all ingredients are chopped and combined. Note: Don’t over blend your salsa. You want a fine texture, but not a puree.
- Leave salsa covered and refrigerated for a couple of hours before you are ready to serve. This will bring all the flavors together.
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- To make the salsa, light a grill or preheat a grill pan. Grill the tomatoes, tomatillos and onion slices over moderately high heat, turning, until charred in spots, 10 minutes.
- In a medium saucepan, heat the 1 tablespoon of oil. Add the árbol chiles and garlic and cook over moderately low heat until lightly browned, about 2 minutes. Add the grilled tomatoes, tomatillos and onion and 1 1/2 cups of water. Simmer over moderately low heat until the onion is softened, about 30 minutes. Transfer to a blender and puree until smooth. Strain the salsa through a medium-mesh strainer; season with salt.
- In a large saucepan, heat 2 inches of oil to 375°. Working in batches, fry the tortillas, turning occasionally, until golden and crisp. Using a slotted spoon, transfer the chips to a paper towel–lined plate to drain.
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- Preheat oven prepare baking sheet: Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray (or line with a silicone liner or parchment paper), set aside.
- Toss fruit with lemon and jam: For the fruit salsa in a large mixing bowl toss together peach, mango, kiwi, strawberries, lemon juice and strawberry jam. Chill salsa (serve salsa within 2 hours).
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- Heat the oil in a skillet over medium high heat until it starts to just bubble. I use about 1 1 /2 inches of oil or so. (I keep a piece of a tortilla to drop into the oil to see if it sizzles around it. When it does, I know the oil is ready for my tortilla triangles.)
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