Vegetable Chips With Minted Mango Salsa Recipes

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MANGO SALSA



Mango Salsa image

Provided by Food Network

Yield 1 1/2 cups

Number Of Ingredients 5

1 cup mango, chopped
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 cup plum tomatoes, chopped
1/4 cup red onion, chopped

Steps:

  • Stir together all the ingredients in a medium size bowl. Cover and chill until needed.;

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.

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