- This is real. National Tortilla Chip day is celebrated every year on February 24th.
- Know your tortilla chips and where they came from. Tortilla chips, today’s crunchy snack enjoyed during game day festivities as nachos, or simply as vessels to deliver salsa to your mouth, were first introduced to the U.S. in the 1900’s. They started as a simple addition to meals served in Southern California restaurants. As you can probably guess (or maybe not) these were created from leftover tortilla dough. Frito-Lay brought the world Doritos—my personal favorite being one I found in Iceland: Cool American. Yes folks, those tasty little bastards are just fancy tortilla chips.
- Now that you know your facts, let’s talk about what to eat them with today. Three of my personal favorites:
|Mango Salsa. Perfect when you’re in the mood for a fresh salsa with no heat. Eat with tortilla chips or throw it over a spicy fish filet. The flavors are magical. One of my favorite recipes for this comes from Cookie + Kate.
*3 ripe mangos, diced (see photos)
*1 medium red bell pepper, chopped
*½ cup chopped red onion
*¼ cup packed fresh cilantro leaves, chopped
*1 jalapeño, seeded and minced
*1 large lime, juiced (about *¼ cup lime juice)
*⅛ to ¼ teaspoon salt, to taste
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.
|Spicy Roasted Tomato Chipotle Salsa. Crank up the heat with this delicious salsa, and more specifically, the recipe from She Wears Many Hats. It is a real winner. This recipe already has a great kick, but if your taste buds know no boundaries add 1 habanero pepper in step 4. It will have you crying tears of joy.
*2 tablespoons olive oil
*3 pounds ripe tomatoes
*3 cloves garlic
*7.5 ounce can of chipotle peppers in adobo sauce*
*¼ teaspoon salt
*1 tablespoon fresh lime juice
*⅓ cup fresh cilantro, roughly chopped
*Preheat oven to 450 degrees F.
*Spread 1 tablespoon olive oil evenly on baking sheet.
*Core and cut tomatoes in half. Crush garlic cloves and remove peel. Spread tomatoes and garlic evenly on oiled baking sheet. Roast in oven at 450 degrees for 10 minutes, turn tomatoes and garlic over and continue roasting for another 15 minutes. Let cool slightly and carefully remove tomato skins.
*In a blender or food processor, add the roasted tomatoes, garlic and their juices, along with chipotle peppers with adobo sauce, and salt. Blend for a few seconds pureed.
*In a wide heavy bottom pan or skillet heat the remaining oil over medium-high heat until rippling. Pour in pureed tomato mixture. Bring to a low boil, then lower to a simmer. Simmer, stirring occasionally, for about 20 minutes or until mixture reduces and thickens.
*Let cool. Stir in chopped cilantro and lime juice to mixture to incorporate. Salt and pepper to taste.
*Serve right away or cover and refrigerate up to a week until ready to serve.
|Grapefruit Guacamole. I know what you’re thinking. Why would anyone put grapefruit in guacamole?! Trust me on this. Plus Thug Kitchen’s recipe is worth the read.
*5 ripe avocados
*2 medium grapefruits or 1 big son of a bitch
*¼ cup chopped cilantro
*¼ cup chopped red onion
*juice of 1 lime (about 2 tablespoons)
*¼ teaspoon salt
Take the pit out of the avocados and scoop out all the green flesh into a large bowl. Mash it up with fork. I like my guacamole chunky but do what you gotta do. Cut the grapefruit up into segments like you would cut an orange. Remove the peel and cut the segments into pieces about the size of a nickel. Put all the grapefruit into the bowl with the avocado. Add the cilantro, red onion, lime juice, and salt and mix it all up. Taste it and add more shit until you like it. Serve immediately or chill it for a bit. I’m not gonna tell you how to eat guacamole, just follow your fucking heart.
Happy dipping—or maybe you prefer to scoop.