Drumrolllll! It’s finally here! Today is a big day for Angie@The Novice Gardener and everybody else, who has been/is a part of Fiesta Friday! Today we celebrate a year full of awesome food, awesome friends and nonstop partying at the awesome Fiesta Friday!
I’m bringing my humble chips and dip platter to the party! Crispy Tortilla Chips with Guacamole and Restaurant style Salsa! Come join us 😀
Crispy Tortilla Chips
Tortillas, (Wheat/Regular/Corn -I used Wheat) OR leftover Rotis as required
Seasoning Options (feel free to choose any) – salt, pepper, cumin powder, garlic powder, red pepper, any dry herbs (to taste)
1. Preheat the oven at 350ºF. Spray the tortillas with oil on both sides.
2. Cut into any shape that you desire! Use a knife, pizza cutter or a cookie cutter!
3. Spray the baking sheet with oil spray and place the cut tortillas on the prepared sheet. Do not overlap. Sprinkle the seasoning as per your taste and bake for 10-12 minutes.
4. Rotate the baking sheet once or twice for even coloring! After the baking time, let the tortilla chips cool down to room temperature. Once cool, store in an airtight container. They are best served fresh with Salsa or Guacamole!
Restaurant Style Salsa
I’ve tried a lot of recipes, with the intention of achieving the restaurant style taste, but always found something missing… but this recipe is a keeper! Adapted from : The Pioneer Woman
1 can 14.5oz – Whole Tomatoes
1 can 10 oz – Diced Tomato with Green Chili (Rotel- Mild/Original)
1 clove Garlic, Minced
1 Jalapeño, chopped (remove seeds for a mild version)
2 tsp Onion,roughly chopped
1/4 cup Cilantro leaves, chopped
Salt to taste
1/4 tsp Sugar
1/4 tsp Cumin Powder
1. Add the above mentioned ingredients to a food processor and pulse lightly for a few times, until the desired consistency is achieved. I pulsed 5-6 times, only for a second or 2 every time.
2. Taste for seasoning and adjust accordingly. Cover and refrigerate the Salsa for at-least 30-45 minutes before serving.
3. Serve with Tortilla Chips or add to your burrito, tacos or even eggs!
Every time we end up going out for Mexican food, we HAVE to order guac! Freshly made guac is the best! It barely takes 5 minutes to prepare it, so I like preparing it as and when needed.
2 Ripe Hass Avocados (not over ripe)
2 tbs Onion, super finely chopped
2 tbs Tomato, seeds & pulp removed, chopped(optional)
2 tbs Jalapeno, seeds removed, finely chopped (optional)
2 tbs Cilantro leaves, finely chopped (or more to taste)
Juice of 1 Lime (or to taste)
Salt to Taste
1. Slice & split the avocado into 2 halves. Using a spoon, remove the seed/pit and save it for later use.
2. Using a spoon, scoop the inside of the avocado and transfer to a bowl. Using a fork, mash the avocado to desired consistency. You may use a blender/ food processor for a smoother texture. I prefer chunky guacamole, so I use a fork.
3. To the mashed avocados, add the lime juice first and give it a mix. Now add the chopped onion, jalapeno & cilantro leaves. Combine well and season to taste. Lastly, add the chopped tomatoes and mix gently. Serve fresh!
1. Tortilla Chips – If you use a cookie cutter, you might end up wasting bits & pieces of the tortilla.
2. Salsa – It’s important to chop the ingredients, as pulsing is used only to combine the ingredients well.
3. Guacamole – If storing for later use, add the saved pits/ seeds to the prepared guacamole. Cover with a cling film, with the film touching the guac surface. Store in an airtight container. The avocados change color with time. Remove the pits before serving.
It’s time to Partaaaay! Yeah! I don’t want to be late! I’ll see you there!
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