Best Homemade Salsa And Tortilla Chips Recipes

Homemade Salsa and Tortilla Chips image

Provided by Patrick and Gina Neely : Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound tomatoes, diced
1 red onion, finely diced
1 jalapeno, finely diced and seeded
1 clove garlic, smashed
1 lime, juiced
3 tablespoons freshly chopped cilantro leaves
Salt and freshly ground black pepper
Peanut oil, for frying
2 teaspoons kosher salt
1/2 teaspoon chipotle chili powder
8 to 12 corn tortillas

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.

Homemade Salsa and Fried Tortilla Chips With Seasoning - Deen image

Provided by Chef Mean Green

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

3 large ripe tomatoes, diced or 1 (14 ounce) can diced tomatoes with juice
1 small onion, finely chopped
1 small green bell pepper, seeds and veins removed, and minced
1 (4 ounce) can chopped green chilies, with juice
1 garlic clove, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 small red onion, finely diced
2 (15 ounce) cans black beans, drained and rinsed
1 large avocado, peeled and diced
salt & freshly ground black pepper
1 mango, peeled and diced
1/2 cup pineapple chunk
2 limes, juiced
8 fresh corn tortillas
oil, for frying
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

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

Fresh Mango Salsa and Homemade Tortilla Chips image

Yield serves 4 to 6

Number Of Ingredients 12

2 mangoes, peeled, chopped into 1/2-inch chunks
2 plum tomatoes, seeded, diced
1 small red onion, diced
1/4 cup chopped fresh cilantro
1 jalapeño, ribs and seeds removed, minced
2 cloves garlic, minced
Juice of 2 limes
Kosher salt
Peanut oil, for frying
10 corn tortillas
Kosher salt
(serves 4 to 6)

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.

Salsa Trio and Homemade Tortilla Chips image

Provided by Martha Stewart

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.