Mango Salsa and Homemade Tortilla Chips

If you are looking for a tasty appetizer to start off your next BBQ, you can’t go past this recipe for mango salsa and homemade tortilla chips.

Summer is getting closer and that means that grilling season and get togethers are right around the corner.

Keep reading to find out how to make both the salsa and the chips.

Looking for an easy party appetizer? Try this recipe for mango salsa and homemade tortilla chips.

I LOVE salsa. It is the prefect low calorie dip, but it is full of flavor and perfect to use with both chips and also with veggies to dip into it.

But making your own homemade tortilla chips is super easy to do and they taste amazing, so I am doing that this time, too.  

Plus, homemade tortilla chips have fewer chemicals and just look so much nicer than store bought ones when you present the appetizer. Did you know that tortilla chips even have their own National day?

I knew that I wanted a colorful salsa for this recipe.  Summer time, for me, is serving food that is a feast for the eyes as well as the body.  These ingredients are so great looking, I just know the salsa will be amazing.

Look at that color!!  I also added some jalaneño peppers to give the salsa some heat. I removed the seeds from my peppers but if you like really spicy foods, you could leave them in.

Cilantro adds a nice peppery kick to this recipe and makes a great addition to a kitchen herb garden. See my tips for growing cilantro here.

I don’t know about you, but I HATE a watery salsa.  I want my salsa to stick to whatever I decide to dip into it, and if it is too runny, it doesn’t do it for me.

 So seeding my tomatoes is the first step in this recipe.

It gets rid of both the extra seeds and extra juices and makes the consistency just perfect.

Just a few chops with my chef’s knife and a quick swirl in a mixing bowl and the salsa is done. How easy is that?  

Now on to the homemade tortilla chips. These are super easy to do too.

I just cut up soft corn tortillas into four triangles and heated some canola oil in a large skillet and heat it.

The tortilla triangles go into the hot oil for a few seconds, get a quick flip and then are set to drain on paper towels to remove the extra oil.

Super fast and easy, and then a grind of pink sea salt and they are ready to serve.

This salsa has the most amazing flavor. It is a wonderful blend of citrus, spice and sweet mangoes, with the tang of red onion.

And remember those colors?  It’s the perfect way to start a BBQ party!This mango salsa and homemade tortilla chips recipe comes together in about 15 minutes, so it is perfect for a last minute gathering!

This salsa is perfect served as a party appetizer but is also amazing when served on top of a grilled protein, too, and adds a great flavor to your barbecued meat.

Why not make a batch of this mango salsa and homemade tortilla chips for your next BBQ?  Here is the recipe.

Yield: 2 cups

Mango Salsa and Homemade Tortilla Chips

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If you are looking for a tasty appetizer to start off your next BBQ, you can't go past this recipe for mango salsa and homemade tortilla chips.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

For the Salsa:

• 6 Campari tomatoes, seeded
• 2 ripe mangoes, diced
• 4 small yellow and red sweet peppers, chopped
• ½ cup chopped red onion
• ¼ cup packed fresh cilantro leaves, chopped
• 2 small jalapeño peppers, seeded and minced
• 1 large lime, juiced (about ¼ cup)
• ⅛ teaspoon sea salt, to taste
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• splash balsamic vinegar

For the homemade tortilla chips.

• 12 soft corn tortillas (can use any type of tortilla that you like)
• 1/4 teaspoon Himalayan pink sea salt
• Canola oil for cooking

Instructions

1. Seed the tomatoes and remove the extra juices. Remove the seeds from the jalapeño peppers and chop the rest of the veggies.
2. Combine the tomatoes with the rest of the ingredients for the salsa in a mixing bowl and combine well. Set aside while you make the tortilla chips.
3. Slice the corn tortillas in half and then in half again. Each tortilla will give you four triangles.
4. Heat the canola oil in a large, deep skillet over medium high heat. Test the cooking temperature by adding one of the tortilla triangles. If it bubbles, the oil is hot enough.
5. Add the rest of the tortilla triangles a few at a time, being careful not to crowd the pan. Flip them after about 1 minute to brown on the other side and cook another minute. Remove to paper towels and repeat with the rest of the tortilla triangles.
6. Sprinkle with sea salt and serve with the mango salsa.

Nutrition Information:

Yield:

6

Serving Size:

share with 6 people
Amount Per Serving: Calories: 211Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 172mgCarbohydrates: 40gFiber: 5gSugar: 11gProtein: 5g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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