Best Warm Southwest Salsa With Tortilla Chips Recipes

SALSA AND CHIPS

Salsa and Chips image

Provided by Food Network Kitchen

Time 20m

Yield about 2 cups

Number Of Ingredients 10

Ingredients

4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/2 medium onion, finely chopped (about 3 tablespoons)
1 jalapeno (or to taste), minced
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
Tortilla Chips, recipe follows
Vegetable oil for frying
Twelve 6-inch corn tortillas (preferably white)
Fine salt

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.

ULTIMATE WARM SALSA

Ultimate Warm Salsa image

This is a warm salsa and is very spicy! For a less hot salsa use only 2-3 jalapenos and no serrano.

Provided by MommyMakes

Categories Lunch/Snacks

Time 40m

Yield 2 cups

Number Of Ingredients 10

Ingredients

7 small tomatoes or 7 medium tomatoes
2 jalapenos, chopped
1 serrano pepper, chopped and seeded
1/2 onion, chopped
1 tablespoon fresh cilantro, chopped
1/8-1/4 cup olive oil
1/2 teaspoon garlic
1/4 teaspoon comino
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Using a food processor, process the tomatoes to a chunky puree, do not liquify.
In a large skillet or frying pan, heat the oil and add the peppers and onions.
Saute until the onion softens and is clear 5-10 minutes.
Add the tomato puree and spices. Simmer for 20-30 minutes or until desired consistency.
Serve warm with tortilla chips.

Nutrition Facts : Calories 195.9, Fat 14.3, SaturatedFat 2, Sodium 599.4, Carbohydrate 16.9, Fiber 4.9, Sugar 10.2, Protein 3.4

WARM SOUTHWEST SALSA WITH TORTILLA CHIPS

Warm Southwest Salsa with Tortilla Chips image

Turn up the heat at your Mexican-themed party with a hot dip that's loaded with tomatoes, corn, black beans and flavor. Make it in 30 minutes!

Provided by Betty Crocker Kitchens

Categories Snack

Time 30m

Yield 20

Number Of Ingredients 12

Ingredients

2 cans (10 oz each) petite diced tomatoes with lime juice and cilantro, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup frozen corn
1/2 cup finely chopped green bell pepper
2 medium tomatillos, husks removed, rinsed and finely chopped (about 1/2 cup)
1 jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup shredded Mexican cheese blend (2 oz)
12 oz yellow tortilla chips
2 tablespoons chopped fresh cilantro, if desired

Steps:

Lightly spray 1 1/2-quart round microwavable casserole with cooking spray. In large bowl, mix all ingredients except cheese, tortilla chips and cilantro. Spoon into casserole. Sprinkle cheese evenly over top.
Microwave uncovered on High 5 to 7 minutes or until warm. Sprinkle with cilantro. Place casserole on large round platter; surround with tortilla chips. Serve immediately. (Salsa will be saucy; serve with slotted spoon.)

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g, TransFat 0 g