Imagine a salsa that's not just a condiment, but a culinary adventure that transports you to the sun-drenched landscapes of the Southwest. This Pinon Nut and Tortilla Salsa is more than just a recipe—it's a flavor explosion that combines the rich, buttery essence of toasted pinon nuts with crispy tortilla strips and vibrant, fresh ingredients. Perfect for those seeking to elevate their appetizer game, this salsa promises to be the star of any gathering, delivering a unique texture and taste that will have your guests begging for the recipe.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Southwestern
Serves: 6 servings
Ingredients
- 1 cup pinon nuts, toasted
- 2 medium tomatoes, diced
- 1/4 cup onion, finely chopped
- 1 jalapeño, minced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt to taste
- 4 corn tortillas, cut into strips
Instructions
- Toast pinon nuts in a dry skillet over medium heat, stirring constantly until golden brown and fragrant, about 3-4 minutes. Be careful not to burn them. Remove from heat and let cool.
- Cut corn tortillas into thin strips, approximately 1/4 inch wide. Heat a separate skillet with a thin layer of oil over medium-high heat.
- Fry tortilla strips in batches until crisp and golden, about 1-2 minutes per batch. Remove with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt while still hot.
- Dice tomatoes into small, uniform cubes, removing seeds if desired. Finely chop onion and mince the jalapeño, removing seeds for less heat if preferred.
- In a medium mixing bowl, combine diced tomatoes, chopped onion, minced jalapeño, and chopped cilantro.
- Squeeze fresh lime juice over the mixture, add toasted pinon nuts, and season with salt to taste. Gently mix all ingredients.
- Just before serving, fold in the crispy tortilla strips to maintain their crunch. Serve immediately as a fresh, textured salsa.
Tips
- Toasting Perfection: When toasting pinon nuts, use a dry skillet and keep constant motion to prevent burning. The moment they turn golden and release a nutty aroma, remove from heat.
- Tortilla Strip Technique: For extra crispiness, ensure your oil is hot before frying tortilla strips. Drain on paper towels and salt immediately for maximum flavor.
- Heat Control: Remove jalapeño seeds if you prefer a milder salsa, or keep them for an extra kick.
- Fresh is Best: Use freshly squeezed lime juice and ripe, firm tomatoes for the most vibrant flavor profile.
- Serving Tip: Add tortilla strips just before serving to maintain their crunch and prevent sogginess.
- Make-Ahead Strategy: Prepare all components separately and combine just before serving to preserve the salsa's optimal texture and freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 20g
Saturated Fat: g
Cholesterol: 0mg
