No new burger tonight, we’re making this great easy appetizer instead. You can serve it before your burger, or you can serve it inside your burger if you’re making one of these (or, you can of course do both – which is what I did). This salsa really is minimum input, maximum output: the only thing you’ll have to do is to mince your ingredients and mix them together. So let’s get started.
- 1 can of diced tomatoes
- 2 fresh tomatoes (fresh)
- 1 red onion (minced)
- Cilantro (minced)
- Jalapeños (sliced)
- Fresh lime juice
- Garlic (minced)
Like I said, you start just by chopping/slicing/dicing/mincing your vegetables and herbs. If you have a blender, you can just use that to do the hard work for you. I prefer using my hands for this salsa though, because it almost always gives you better results. If you press the blender-button for too long, you’ll end up with salsa-paste, which is not what we’re going for now. If you do decide to use a blender, I would suggest blending each of the vegetables separately, and use the ‘chopping’ mode. That way you’ll notice when it’s time to stop pushing the button. The jalepeños I definitely wouldn’t put in the blender, because you’ll want pretty little jalepeño slices (that you’ll need for the nachos below anyway).
To mix the ingredients, just put all of them together in a big bowl, start stirring, add a little salt, and squeeze some lime juice in the mix. Like with the burgers, it’s always best to make this salsa a little ahead of schedule, and put it in the fridge to let the flavors blend together. Just don’t forget to put some kind of lid on the bowl, because otherwise your fridge (and food) will smell like salsa for days to come.
But of course, you never just eat salsa, right?. You’ll at least want some kind of nacho or tortilla chips to scoop it up with. So let’s take 5 more minutes and upgrade those chips!
- 1 (or half a) bag of nachos
Preheat the oven to about 220°C. Put the nachos in a casserole of sorts, and sprinkle a good deal of jalepeños on top of them. Take the cheddar, slice it (if it isn’t sliced already), and put it on top of the jalepeños. Then put some more jalepeños on top, and put it all in the oven for about 10 minutes (or until you see that the cheese has thoroughly melted and it’s time to take them out). Ready! And oh yes, of course these nachos go great with Annelies’ awesome guacamole as well!