To all Mexican cooks out there, forgive me for posting this very inauthentic Salsa Recipe. 😀 I came up with this recipe due to my dislike of some ingredients in real Mexican Salsa. I hate the taste of cilantro and the smell of fresh tomatoes. In the other hand, it’s kinda hard to find Jalapeno Peppers here in Indonesia. So I dropped some ingredients and cooked my Salsa. Turns out it becomes family’s favorite!
- 3 tomatoes, chopped (do not deseed the tomatoes as you need the tomato juice)
- 1 small onion, finely chopped
- 1 small green paprika, chopped. You can use any pepper you like, I just love the green color which is blended with the red tomatoes.
- 5 small chilies (Indonesian people can use “cabe rawit” :D)
- 200 ml water
- 1 Tbsp brown sugar. I don’t know why I ALWAYS use brown sugar when making Salsa. For me, it enhances the taste. You can use your regular white sugar, anyway.
- ½ tsp salt
- Freshly ground black pepper
- Chili sauce and ketchup, to taste
- 1 Tbsp butter or margarine
Nachos, or any corn chips I found in supermarket (Indonesian people can use “Happy Tos”, a shop-bought corn chips which is widely sold than the real nachos).
Grated Monterey Jack Cheese. It’s the best option for the best taste. But I like to use any kind of cheese stored in my fridge. I used easy-melt Cheddar Cheese in the photo.
How to Make your Salsa
- Melt the butter in a saucepan, and add the chopped onions.
- Stir-fry the onions until golden brown, about 3 minutes.
- Put the chopped tomatoes, paprika, and chilies into the pan.
- Add the water, sugar, salt, black pepper, chili sauce, and ketchup to taste.
- Bring the water to the boil, or until the tomatoes is soaked and soft.
- Arrange your nachos on the platter.
- Pour over the Salsa.
- Add the grated cheese on top.
- Microwave them for about 2 minutes, high heat, until the cheese is melted. Enjoy while it’s hot!