This vegan salsa for nachos is a doddle to make, and adds a bit of juiciness to the nachos. You need a food processor to make it properly of course. It helps to roughly chop the veggie ingredients first because otherwise you run the risk of overlarge lumps and a lot of juicy mush. You want it juicy but not overly so. By chopping things and crushing the garlic first, you avoid that potential problem.
When blitzing the veggies, make sure to use the pulse blend rather than just turning it on. If you just turn it on, again you run the risk of turning it all to mush. Using the pulse control gives you a lot more control over the level of fineness of the salsa.
I find it best to remove around 3/4 of the salsa when it’s around the right size. I then like to blend the rest so it’s a smooth thick liquid. This gives a very good result, but of course up to you how you play with the recipe.
I find it best to put the vegan salsa for nachos into a small dish with a spoon in it. That way you can add it to the nachos as you eat them. If you pour it over the nachos it makes them soggy.
Of course you can have this salsa with any dish that calls for it, not just my vegan nachos. It tastes really great with hummus on toast, or as a side dish with garlic bread and hummus. Be creative with it.
Fresh Salsa
Ingredients
- 500 g tomatoes roughly chopped
- 2 whole green chillies - chopped
- 2 whole red chillies - chopped
- 5 cloves of garlic crushed
- 30 g coriander roughly chopped
- ½ teasp smoked sea-salt
- 1 teasp palm sugar maybe 2
- 1 teasp ground cumin – maybe more
- 15 to 30 ml of lemon/lime juice
- 1 whole diced medium red onion
- ½ teasp smoked chilli
- ½ teasp paprika
- ¼ teasp chilli powder
- 30 g olive oil
- 1 teasp Onion powder??? optional
- 2 teasp Yeast flakes could be good????? optional
Instructions
- Put all ingredients in a food processor and pulse blend until fairly fine – and suits your taste/preferences.
- Then remove most of the salsa from the blender leaving approximately ¼ behind - again up to you the exact amount.
- Then blend this very well until it’s completely smooth.
- Add back this well blended salsa into the main salsa – this makes it more unctuous & creamy.
- Check seasonings at this point adding in extra chilli, salt, lemon juice etc. to suit your taste.
