Best 6 Warm Southwest Salsa With Tortilla Chips Recipes
Indulge in the vibrant flavors of the Southwest with this delectable Warm Southwest Salsa served alongside crispy tortilla chips. This salsa is a harmonious blend of fresh tomatoes, roasted corn, black beans, and zesty green chilies, capturing the essence of Southwestern cuisine. It's a symphony of textures and tastes, with a delightful smokiness from the roasted corn and a subtle kick from the chilies.
This recipe collection features three variations of this tantalizing salsa: a classic version, a creamy avocado salsa, and a flavorful pineapple salsa. Each variation offers a unique twist on the traditional salsa, catering to diverse preferences. The classic salsa embodies the authentic Southwest flavors, while the creamy avocado salsa adds a luscious texture and a touch of richness. The pineapple salsa, with its tropical twist, introduces a refreshing sweetness that complements the savory salsa base.
These salsas are not only delicious but also versatile. They can be served as a dip with tortilla chips for a party appetizer or as a condiment to enhance the flavors of tacos, burritos, or grilled meats. Their vibrant colors and zesty flavors will elevate any dish they accompany.
So, gather your ingredients and embark on a culinary journey to the Southwest. Prepare these Warm Southwest Salsas and experience the explosion of flavors that will tantalize your taste buds and leave you craving more.
AUTHENTIC BASIC RED SALSA
Homemade salsa is just 15 minutes away with garden-fresh tomatoes.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- In blender, place all ingredients except oil. Cover; blend until smooth.
- In 2-quart saucepan, heat oil over medium-high heat. Add tomato mixture; cook about 5 minutes or until hot. Serve warm or cold with tortilla chips, as desired. Cover and refrigerate any remaining salsa.
Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g
ULTIMATE WARM SALSA
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
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
SOUTHWESTERN-STYLE SALSA
Yield 4 cups/1 L 16 servings
Number Of Ingredients 13
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.
Nutrition Facts :
HOMEMADE SALSA AND TORTILLA CHIPS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
SOUTHWESTERN SALSA AND SPICY CORN CHIPS
Provided by Sandra Lee
Time 10m
Yield 8 servings
Number Of Ingredients 7
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.
SALSA AND CHIPS
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield about 2 cups
Number Of Ingredients 10
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.
Tips:
- Choose ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your salsa will be. Look for tomatoes that are deep red and have no blemishes.
- Roast the tomatoes: Roasting the tomatoes intensifies their flavor and gives them a smoky depth of flavor. You can roast the tomatoes in the oven or on the grill.
- Use fresh cilantro: Fresh cilantro adds a bright, citrusy flavor to the salsa. If you don't have fresh cilantro, you can use dried cilantro, but it won't have the same flavor.
- Don't overcook the salsa: Salsa is best when it's cooked just until the tomatoes are soft and the flavors have had a chance to meld. Overcooking the salsa will make it mushy and bland.
- Serve the salsa warm or cold: Salsa can be served warm or cold. If you're serving it warm, let it cool slightly before serving. If you're serving it cold, chill it in the refrigerator for at least 30 minutes before serving.
Conclusion:
This warm southwest salsa is a delicious and easy-to-make appetizer or snack. It's perfect for parties, potlucks, or simply enjoying at home. The roasted tomatoes give the salsa a smoky depth of flavor, while the fresh cilantro adds a bright, citrusy note. Serve the salsa warm or cold with tortilla chips, tacos, or burritos.
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