Asian Chips And Salsa Recipes

ASIAN SALSA WITH BAKED WONTON CHIPS

Steps:

• Combine first 9 ingriedients and chill.
• For the chips.
• Preheat oven to 375combien soy sauce, sugar, garlic salt and oil in a small bowl.
• cut each wrapper diagonally in halfplace on lightly greased cookie sheet.
• brush soy sauce mixture on both sidesbake 4-6 minutes until lightly browned.

SALSA AND CHIPS

Steps:

• In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
• Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
• Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
• Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

ASIAN CHIPS AND SALSA

Steps:

• Preheat the oil to 350°F.
• Cut the egg roll wrappers, crosswise, cutting each wrapper into 4 triangular pieces.
• Fry in the vegetable oil until bubbled and golden.
• Remove them from the fat with a slotted spoon and lay them on paper towels to absorb any fat.
• Season with salt and pepper while still hot and keep them warm.
• Heat the red wine vinegar with the brown sugar, the five-spice powder (equal parts cinnamon, pepper, cloves, fennel seeds, star anise) and the red onion in a saucepan over a medium heat.
• Peel, de-seed and dice the tomatoes.
• Add them to the red wine vinegar mixture and bring the mixture to the boil.
• Once the mixture has come to the boil, remove the pan from the heat and cool. Season to taste.
• Serve with grated fresh tofu on top of the salsa and chopped scallions and cilantro on the chips.

ASIAN AVOCADO SALSA

Steps:

• Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes. Transfer to small bowl to cool.
• Whisk next 6 ingredients in large bowl to blend. Add watercress, green onions, and jicama; toss to coat. Gently stir in avocados. DO AHEAD: Can be made 1 hour ahead. Cover; chill.
• Sprinkle salsa with toasted sesame seeds and serve chilled.
• *Available in the Asian foods section of some supermarkets and at Japanese markets.