Fruity And Spicy Appetizers Recipe

Name: Fruity And Spicy Appetizers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curried tortilla chips (can be prepared up to a week in advance); 4 flour tortillas; 2 tablespoons indian curry paste (levelled tablespoons, preferably Madras, Korma, or a paste that you know and like) or 2 tablespoons caribbean curry paste; 2 tablespoons cooking oil; Sour cream mixture (can be prepared a day in advance); 1 cup sour cream; 1/4 teaspoon salt; 1/4 teaspoon ground cumin; Salsa (can be prepared a day in advance) ingredients; 1 cup finely chopped deseeded and peeled tomatoes (2-3 tomatatoes, to peel place cored tomatoes into boiling water for 15 to 30 seconds until skins spl); 1 cup finely chopped fresh ripe mango (but not too ripe); 1 red chile (deseeded and finely chopped, I use a Thai chili); 4 tablespoons finely chopped red onions; 4 tablespoons finely chopped cilantro (=fresh coriander, chop leaves and stems); Salsa dressing; 1 tablespoon lime juice; 1 tablespoon olive oil; 1/2 teaspoon salt

Servings: persons

Curried tortilla chips (can be prepared up to a week in advance)
4 flour tortillas
2 tablespoons indian curry paste (levelled tablespoons, preferably Madras, Korma, or a paste that you know and like) or 2 tablespoons caribbean curry paste
2 tablespoons cooking oil
Sour cream mixture (can be prepared a day in advance)
1 cup sour cream
1/4 teaspoon salt
1/4 teaspoon ground cumin
Salsa (can be prepared a day in advance) ingredients
1 cup finely chopped deseeded and peeled tomatoes (2-3 tomatatoes, to peel place cored tomatoes into boiling water for 15 to 30 seconds until skins spl)
1 cup finely chopped fresh ripe mango (but not too ripe)
1 red chile (deseeded and finely chopped, I use a Thai chili)
4 tablespoons finely chopped red onions
4 tablespoons finely chopped cilantro (=fresh coriander, chop leaves and stems)
Salsa dressing
1 tablespoon lime juice
1 tablespoon olive oil
1/2 teaspoon salt

1
Curried tortilla chips: Preheat oven to 350u00b0F/180u00b0C.
2
Mix curry paste and oil in a very small pan. I use a metal cup measurement. Cook for one minute on medium-low heat.
3
Spread curry paste mixture on tortillas, then cut each tortilla into eight wedges. Arrange wedges in a single layer on a large lined baking sheet. Bake for 10 minutes (slightly below middle of oven). Let cool. Store in airtight container if not used the same day.
4
Sour cream mixture: Mix together. Refrigerate.
5
Salsa and salsa dressing: Mix salsa ingredients and salsa dressing separately. Combine. Salsa is best when made a few hours in advance and served at room temperature.
6
Assembling (has to be done just before serving): Spread sour cream mixture on each wedge, ca 1 heaped tsp per wedge. Drain salsa using a sieve. Scatter each wedge with ca 1 heaped tsp salsa. Serve immediately.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Curried tortilla chips (can be prepared up to a week in advance), 4 flour tortillas, 2 tablespoons indian curry paste (levelled tablespoons, preferably Madras, Korma, or a paste that you know and like) or 2 tablespoons caribbean curry paste, 2 tablespoons cooking oil, and more.

Yes, Fruity And Spicy Appetizers falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fruity And Spicy Appetizers

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