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.
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.
GRILLED CORN AND BEAN SALSA WITH BAKED CORN CHIPS
Steps:
- For Salsa:
- Set up grill or indoor grill pan over medium heat.
- In a small bowl combine canola oil, chili powder, and salt and pepper, to taste. Brush corn with oil mixture. Place on hot grill and cook 10 minutes, turning frequently. Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob.
- In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well.
- For Corn Chips:
- Preheat oven to 400 degrees F.
- Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa.
CORN SALSA
Provided by Anne Burrell
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the grill to medium. Use a wire grill brush to loosen any crud or soot from the grate. Use an oiled side towel to remove any loosened crud.
- Put the corn and the tomatillos on the grill and grill until they get charred and black on all sides. Remove from the grill and let cool.
- Cut the kernels from the corn cob and scrape any residual bits of corn off the cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
- In a large bowl, combine the corn, tomatillos, black beans, garlic, scallions, and jalapenos, if using. In a small bowl or measuring cup, combine the vinegar and oil. Pour over the salsa and season with salt, to taste. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve.
SOUTHWESTERN SALSA AND SPICY CORN CHIPS
Provided by Sandra Lee
Time 10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, combine salsa, cilantro, scallion, and Southwestern marinade mix. Set aside.
- Working in batches, pour a single layer of chips on baking sheet. Very lightly coat with vegetable oil spray. Lightly sprinkle with taco seasoning. Bake for 5 minutes. Repeat until all chips are seasoned.
- Serve chips on a large platter with a bowl of the Southwestern Salsa.
LIME TORTILLA CHIPS AND ROASTED SALSA
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the roasted salsa: Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper.
- Meanwhile, for the lime tortilla chips: Place the chips on a parchment-lined baking sheet and bake, about 5 minutes. Drizzle with the lime zest, lime juice and toss. Serve with the roasted salsa.
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Ingredients
The ingredients needed for Anne's corn salsa with tortilla chips recipe are easily available in most grocery stores. Here's a list of the ingredients required to make this delicious dish:Corn Salsa
- 2 cans of sweet corn kernels, drained and rinsed
- 1 large red onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 jalapeno peppers, seeded and finely chopped
- 3 ripe tomatoes, diced
- 1/4 cup of chopped cilantro leaves
- 2 cloves of garlic, minced
- 1 teaspoon of cumin powder
- Juice of 1 lime
- Salt and black pepper to taste
Tortilla Chips
- 1 bag of tortilla chips
- Olive oil cooking spray
- Salt to taste
Preparation
Anne's corn salsa with tortilla chips recipe is quick and easy to prepare. You can make the salsa and tortilla chips at the same time. Here's how:Corn Salsa
- In a large bowl, mix the corn kernels, red onion, red bell pepper, green bell pepper, jalapeno peppers, tomatoes, cilantro leaves, minced garlic, cumin powder, lime juice, salt, and black pepper.
- Mix everything together gently and let the flavors blend together for at least 15 minutes before serving.
- You can adjust the seasoning according to your taste by adding more salt or lime juice.
Tortilla Chips
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper or aluminum foil.
- Arrange the tortilla chips on the baking sheet in a single layer.
- Drizzle some olive oil cooking spray over the chips and sprinkle some salt on top.
- Bake the chips for 5-8 minutes, or until they are crisp and golden brown.
- Serve the chips with the corn salsa on the side.
Variations
There are many ways to customize Anne's corn salsa with tortilla chips recipe to suit your taste preferences. Here are some variations you could try:- Substitute canned corn with fresh corn kernels for a sweeter flavor and more crunchy texture.
- Add some black beans or kidney beans for a protein boost and a heartier texture.
- Include some diced avocado for a creamy texture and a healthy source of natural fats.
- For a spicier kick, leave the seeds in the jalapeno peppers or add some hot sauce.