Enjoy your nachos with this delicious and super easy salsa recipe

This quick and easy salsa recipe is the perfect side dish for your light and delicious mid week meals, and can be topped off on your salads and chicken, steak, or baked potatoes to complete your meal.

This salsa recipe is also perfect if you are in the mood to make some homemade nachos. We have added a homemade nachos recipe which you could make to pair with your salsa.

Homemade salsa

Ingredients

• 4 large plum tomatoes, diced
• ¼ cup of chopped white onion
• 3 tablespoons of chopped fresh cilantro
• 2 teaspoons of minced jalapeno
• 1 ½ teaspoons of fresh lime juice
• ¾ teaspoon of kosher salt
• 1 small garlic clove, minced

ALSO TRY: Recipe of the day: Mexican tortilla soup

Instructions

1. Combine all the ingredients in a bowl.
2. If you want your homemade salsa to have a smoother texture-more like jarred-pulse half the salsa in a food processor, then combine it with the remaining chunky half.
3. Cover tightly and refrigerate for up to 5 days.

This recipe was found on realsimple.com

Homemade nachos

Ingredients

For the spice mix

• 2 tablespoons of chili powder
• 1 1/2 teaspoons of kosher salt
• 1 teaspoon of granulated garlic
• 1 teaspoon of granulated onion
• 1 teaspoon of ground cumin
• 1/2 teaspoon of dried oregano
• 1/4 teaspoon of black pepper
• Pinch of cayenne pepper (optional)

For the nachos

• 1 teaspoon of vegetable oil
• 450g of ground beef
• 2 cups of refried beans, canned or homemade
• 1/4 cup of water
• 1 large bag of tortilla chips
• 113g of cheddar cheese, grated, plus more for topping
• 113g of Colby Jack cheese, grated, plus more for topping
• 1 cup of pico de gallo, store-bought or homemade, plus more for topping
• 1/4 cup of chopped cilantro
• 1 jalapeño, sliced
• salsa
• sour cream
• guacamole

Instructions

1. Preheat the oven to 176 degrees C.
2. Combine all of the spices (chili powder through cayenne) together in a small bowl.
3. Heat the vegetable oil on medium high heat until it begins to shimmer. Add the ground beef to the pan and season it with all of the taco spice blend. As the meat cooks, use a spoon to break the meat up into crumbles. Cook for about 8 minutes until the meat has browned and drain the fat using a colander .Return the meat to the pan and add the refried beans and the water. Heat the mixture until the beans are smooth and warmed through. Reduce the heat to low and keep the beef-bean mixture warm while you prepare the chips. On an oven-safe platter or sheet pan, arrange the tortilla chips in a single layer, overlapping them slightly. Toast the chips in the preheated oven for 5 minutes, or just until you begin to smell their aroma.
4. Carefully remove the pan from the oven and top with one half of the shredded cheeses. Allow the heat from the chips to melt the cheese slightly before topping the chips with the beef and bean mixture.
5. Sprinkle the remaining cheese over the beef and return the pan to the oven for 5 minutes, or until the cheese has fully melted.
6. Top the nachos with the pico de gallo, chopped cilantro, jalapeño slices, or any of your preferred toppings. Serve hot.

This recipe was found on simplyrecipes.com