Best Warm Southwest Salsa With Tortilla Chips Recipes

SOUTHWESTERN-STYLE SALSA

Steps:

• Chop red, green and jalapeño peppers using Food Chopper; place into large bowl. Add beans, corn, green onions and cilantro; mix gently.Pour dressing into small bowl. Zest lime using Zester/Scorer. Juice lime to measure 1 tbsp (15 mL) juice. Add lime zest, juice, garlic, salt and hot pepper sauce, if desired, to dressing; mix gently. Drizzle dressing over vegetables; toss gently to coat. Serve with tortilla chips, if desired.

SOUTHWESTERN SALSA AND SPICY CORN CHIPS

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.

HOMEMADE SALSA AND TORTILLA CHIPS

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.

ULTIMATE WARM SALSA

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.

HOMEMADE TORTILLA CHIPS WITH GUACAMOLE & CHARRED TOMATO SALSA

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.