Fruity and Spicy Appetizers

Recipe by tigerduck
READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • Curried tortilla chips (can be prepared up to a week in advance)
  • 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)
  • 14
    teaspoon salt
  • 14
    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
  • 12
    teaspoon salt
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DIRECTIONS

  • Curried tortilla chips: Preheat oven to 350°F/180°C.
  • Mix curry paste and oil in a very small pan. I use a metal cup measurement. Cook for one minute on medium-low heat.
  • 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.
  • Sour cream mixture: Mix together. Refrigerate.
  • 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.
  • 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.
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