Salsa is like the perfect partner for nachos and renowned for its vibrant taste and tantalizing texture. Bursting with fresh ingredients, salsa harmonizes tangy, zesty, and spicy flavours, creating a symphony on the palate.
It’s a bit sweet from the ripe tomatoes and a little strong from the onions. There’s also a fresh taste from the coriander leaves and a tanginess from the lime juice. Each bite delivers a medley of flavours, dancing between heat and refreshing bursts of acidity. The habanero adds a nice kick to it. If you do not have habanero chilli, add couple of green or red chilli padies.
This harmonious blend complements the crispy texture of nachos or any other dish, enhancing the dining experience with its vibrant taste and delightful texture.
For your information, I also use this salsa as an accompaniment for my thosai or idli and also serve it with steamed glutinous rice balls.
𝐍𝐀𝐂𝐇𝐎𝐒 𝐖𝐈𝐓𝐇 𝐒𝐀𝐋𝐒𝐀
4 medium tomatoes, preferably Roma tomatoes, chopped
100 g ripe pineapple or mango, finely diced
1 large onion, finely chopped
2 cloves garlic, minced
Half habanero or one, minced
2 tablespoons finely chopped coriander leaves
3 tablespoons lime juice or 1 tablespoon vinegar
salt to taste
Place all ingredients into a bowl. Stir to combine the flavours well. Leave aside for 20 minutes in the before serving it with nachos as a dip or as a side to any other dishes. You can chill the salsa before serving if desired.
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