Fruity and Spicy Appetizers

Total Time
1hr
Prep
50 mins
Cook
10 mins

Of all my contest submissions, this is the one I'm most proud of. These appetizers are sure to impress your guests. They are a marriage of all kinds of textures and flavours. They are worth the effort and everything can be prepared up to one day in advance. It is even better to prepare the salsa a few hours before, as the flavours will develop. The tortilla chips, stored in an airtight container, will even keep a week or so! If Indian curry paste is not available in your supermarket, you will probably find it in an Asian store. I use the brand Patak's. Korma is a mild and Madras a hot curry paste. All table- and teaspoons are measured levelled, but this is particular important for the curry paste. That's why it is explicitly mentioned.

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Ingredients

Nutrition
  • 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
  • 14 teaspoon salt
  • 14 teaspoon ground cumin
  • Salsa (can be prepared a day in advance) ingredients

  • 1 cup finely chopped deseeded and peeled tomato (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
  • 12 teaspoon salt

Directions

  1. Curried tortilla chips: Preheat oven to 350°F/180°C.
  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.