Asian Chips And Salsa Recipes

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SALSA AND CHIPS



Salsa and Chips image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield about 2 cups

Number Of Ingredients 10

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.

ASIAN AVOCADO SALSA



Asian Avocado Salsa image

Provided by Jill Silverman Hough

Yield Makes about 4 cups

Number Of Ingredients 12

1 tablespoon sesame seeds
2 tablespoons unseasoned rice vinegar
1 tablespoon mirin (sweet Japanese rice wine)*
2 teaspoons soy sauce
1 1/2 teaspoons Asian sesame oil
1 1/2 teaspoons coarse kosher
salt
1 teaspoon wasabi paste (horseradish paste)*
2 cups coarsely chopped trimmed watercress (leaves and tender stems from 2 medium bunches)
4 green onions, thinly sliced on diagonal (about 1 cup)
1/2 cup 1/3-inch cubes peeled jicama
2 large avocados, halved, pitted, peeled, cut into 1/3-inch cubes

Steps:

  • Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes. Transfer to small bowl to cool.
  • Whisk next 6 ingredients in large bowl to blend. Add watercress, green onions, and jicama; toss to coat. Gently stir in avocados. DO AHEAD: Can be made 1 hour ahead. Cover; chill.
  • Sprinkle salsa with toasted sesame seeds and serve chilled.
  • *Available in the Asian foods section of some supermarkets and at Japanese markets.

ASIAN SALSA WITH BAKED WONTON CHIPS



Asian Salsa With Baked Wonton Chips image

Make and share this Asian Salsa With Baked Wonton Chips recipe from Food.com.

Provided by GingerlyJ

Categories     Lunch/Snacks

Time 16m

Yield 24 Chips, 24 serving(s)

Number Of Ingredients 14

1 cup diced cucumber
1/2 cup chopped red bell pepper
1/2 cup green onion
1/3 cup chopped cilantro
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 garlic clove
1/2 teaspoon dark sesame oil
1/4 teaspoon dried red pepper flakes
1 tablespoon light soy sauce
2 teaspoons canola oil
1/2 teaspoon sugar
1/4 teaspoon garlic salt
12 wonton wrappers

Steps:

  • Combine first 9 ingriedients and chill.
  • For the chips.
  • Preheat oven to 375combien soy sauce, sugar, garlic salt and oil in a small bowl.
  • cut each wrapper diagonally in halfplace on lightly greased cookie sheet.
  • brush soy sauce mixture on both sidesbake 4-6 minutes until lightly browned.

Nutrition Facts : Calories 19.8, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.4, Sodium 149.2, Carbohydrate 3.1, Fiber 0.2, Sugar 0.4, Protein 0.7

HOMEMADE SALSA AND TORTILLA CHIPS



Homemade Salsa and Tortilla Chips image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

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.

ASIAN-STYLE ONION SALSA



Asian-Style Onion Salsa image

Categories     Condiment/Spread     Onion     Summer     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 9

1 tablespoon sesame seeds
2 tablespoons fresh lime juice
1 tablespoon oriental sesame oil
1 tablespoon low-sodium soy sauce
1 teaspoon sugar
1/8 teaspoon dried crushed red pepper
1 cup finely chopped sweet onion (such as Maui or Vidalia)
1/4 cup thinly sliced green onions
2 tablespoons finely chopped red bell pepper

Steps:

  • Place sesame seeds in heavy small skillet. Stir over medium-low heat until seeds are light golden, about 2 minutes. Cool.
  • Whisk lime juice, sesame oil, soy sauce, sugar and crushed red pepper in medium bowl to blend. Add sweet onion, green onions, red bell pepper and sesame seeds. Season salsa to taste with salt and pepper; toss to blend. (Can be prepared 2 hours ahead. Cover and chill.)

CARIBBEAN CHIPS WITH APRICOT SALSA



Caribbean Chips with Apricot Salsa image

With their subtle sweetness, these well-seasoned chips are equally delicious as an appetizer or alongside a savory meal. They'll be a welcome change of pace for your family's taste buds. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 15m

Yield 4 servings.

Number Of Ingredients 10

2 teaspoons Caribbean jerk seasoning
1/4 teaspoon brown sugar
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground allspice
4 flour tortillas (8 inches)
Cooking spray
1/2 cup salsa
1/2 cup apricot preserves

Steps:

  • In a small bowl, combine the first six ingredients. Coat both sides of each tortilla with cooking spray; sprinkle with seasoning mixture., Cut into each tortilla into eight wedges. Transfer to an ungreased baking sheet., Bake at 400° for 5-7 minutes or until golden brown. Meanwhile, in a small bowl, combine salsa and preserves. Serve with chips.

Nutrition Facts : Calories 255 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 0 fiber), Protein 5g protein.

SWEET SALSA AND CINNAMON CHIPS



Sweet Salsa and Cinnamon Chips image

A great summer snack for an outdoor picnic.

Provided by Paige

Categories     Appetizers and Snacks     Snacks     Kids     Healthy

Time 30m

Yield 5

Number Of Ingredients 7

10 frozen strawberries
2 kiwi, peeled and chopped
½ medium mango - peeled and diced
1 ½ bananas, peeled and diced
3 (12 inch) flour tortillas
canola cooking spray
1 cup cinnamon sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine the kiwi, mango, and banana in a bowl. Process the strawberries in a blender until they are liquefied and pour over fruit mixture. Stir to coat and refrigerate.
  • Coat both sides of each tortilla with the cooking spray. Cut them into triangle-shaped wedges and place on a baking sheet. Sprinkle cinnamon sugar evenly over the chips. Bake in preheated oven until golden-brown, about 10 minutes. Allow to cool and serve with the fruit mixture.

Nutrition Facts : Calories 444.3 calories, Carbohydrate 93.9 g, Fat 5.8 g, Fiber 4.8 g, Protein 6.7 g, SaturatedFat 1.4 g, Sodium 449.7 mg, Sugar 12.4 g

ASIAN CHIPS AND SALSA



Asian Chips and Salsa image

Make and share this Asian Chips and Salsa recipe from Food.com.

Provided by Mercy

Categories     Onions

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 (12 ounce) package egg roll wraps
vegetable oil, for frying
1/3 cup red wine
1 ounce packed brown sugar
1 teaspoon five-spice powder
1 red onion, minced
1 lb tomatoes
salt
pepper

Steps:

  • Preheat the oil to 350°F.
  • Cut the egg roll wrappers, crosswise, cutting each wrapper into 4 triangular pieces.
  • Fry in the vegetable oil until bubbled and golden.
  • Remove them from the fat with a slotted spoon and lay them on paper towels to absorb any fat.
  • Season with salt and pepper while still hot and keep them warm.
  • Heat the red wine vinegar with the brown sugar, the five-spice powder (equal parts cinnamon, pepper, cloves, fennel seeds, star anise) and the red onion in a saucepan over a medium heat.
  • Peel, de-seed and dice the tomatoes.
  • Add them to the red wine vinegar mixture and bring the mixture to the boil.
  • Once the mixture has come to the boil, remove the pan from the heat and cool. Season to taste.
  • Serve with grated fresh tofu on top of the salsa and chopped scallions and cilantro on the chips.

Nutrition Facts : Calories 215.2, Fat 1, SaturatedFat 0.2, Cholesterol 5.1, Sodium 331, Carbohydrate 42.6, Fiber 2.2, Sugar 7.4, Protein 6.4

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