Homemade Salsa and Fried Tortilla Chips With Seasoning - Deen |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. Salsa:.
2. Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl.
3. Stir well with a spoon.
4. Cover with plastic wrap and chill until serving time.
5. Tortilla Chips:.
6. Arrange the tortillas in a stack and cut into 6 equal wedges.
7. 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.
8. Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute.
9. Drain on paper towels; sprinkle lightly with salt, if desired.
10. Store in an airtight container.
11. House Seasoning:.
12. Mix ingredients together and flavor chips to taste.
13. Store leftover seasoning in an airtight container for up to 6 months.
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