Recipe Mozzarella Nachos and Salsa.


Uncomfortably numb
3 Oct 2016
Local time
4:14 PM
Nakhorn Nowhere, N. E. Thailand.
First make the salsa:
  • 1 Large onion, coarsely chopped
  • 5 or 6 Garlic cloves, minced
  • Juice of 2 – 3 limes
  • 8 Large cayenne chilies, coarsely chopped
  • 8 Firm ripe tomatoes, peeled and chopped
  • A few splashes of vinegar
  • ¼ tsp Sugar
  • Salt
  • 4 to 8 Red/Green Thai chilies
  • A generous handful of chopped fresh coriander leaf

Mix the onion and garlic with the lime juice in a large bowl and set aside for 30 minutes. Add the cayenne chili, tomatoes, vinegar, sugar and salt and mix well. Taste for hotness and add some Thai chilies to your taste.

Put 50% of the mixture in a blender and pulse blend for a second or two. Return the blended mixture to the bowl, mix well and add the coriander. Chill overnight.

Then make the nachos:
  • 100 gm pack Nachos
  • 1 medium Onion finely chopped
  • 4 Fresh Thai red chillis chopped
  • 200 gm Mozzarella cheese shredded
Spread the nachos on an oven proof plate. Sprinkle over the chopped onion. Sprinkle over the chopped chillis. Sprinkle over the Mozzarella cheese.

Place under a hot grill until cooked and turning a little brown. Serve with the salsa.

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