HOW TO MAKE SALSA NACHOS RECIPES

Steps:

• Wash the tomato and pat dry.
• Switch on the flame and place the tomato on the stovetop on the open flame directly.
• You can also cook the tomato on hot charcoal directly or on a portable BBQ.
• Keep turning the sides of tomato until it gets roasted and cooked.
• When the tomato gets cooked remove the tomato with the help of two spoons and place it on a plate or in a bowl.
• Let it cool down.
• When it gets cold enough to handle with hands, peel off the burnt tomato skin and mash it with your hand.
• Now hold the dry red chili on the stove using the tongs and roast it.
• Crush the chili with your fingers and add it to the mashed tomato and mix well.
• Now add onion, garlic, lemon juice, black salt, and salt. Mix everything well.
• Now take out half of this mixture and add it to the blender and blend it.
• And mix it with the rest of the mixture. Give it a nice mix. (This will give you a nice mix of crunchy tomato chunks and a smooth tomato paste. I feel good that way, but it is entirely up to you if you want to do it or not).
• So the easy salsa recipe for nachos is ready to serve. (If you want, you can refrigerate salsa for few hours before serving for better taste)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
• Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
• Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.