I love fruity salsas and now that summer is in full swing, it is the perfect excuse to make it with all the wonderful produce out there. This is a vegetarian recipe which can easily be made vegan if you skip on the sour cream. You can either fry or bake the tortilla chips. I ended up doing half of them baked and the other half of them fried, since I had a little problem with my oven.
For the tortillas:
About 12 tortillas (I used 3 different colors)
Pinch of salt
For the mango & nectarine salsa:
1 medium mango, very finely chopped
1 nectarine, very finely chopped
1 medium red onion, very finely chopped
1 medium jalapeño, very finely chopped (without seeds)
1 medium red chili, very finely chopped (without seeds)
Juice of 1 lime
1 ½ tablespoon of olive oil
1 tablespoon of white vinegar
Salt to taste
Black pepper to taste
3 tablespoons of chopped coriander
The kernels of one ear of corn, cooked
4 radishes, thinly sliced
1 avocado, thinly sliced
Extra jalapeño slices
Extra red chili slices
125grs of sour cream
You can either bake or fry your tortilla chips.
If you bake them, preheat your oven to 180C/350F. Line a baking sheet with parchment paper. Brush each tortilla with a bit of vegetable oil. Then using kitchen scissors or a knife, cut each tortilla into small triangles. Spread the small pieces of tortilla in a single layer on the prepared baking sheet. Sprinkle a bit of salt. Bake them for about 10-12 minutes, till crispy. Repeat for the rest.
If you fry your tortilla chips, place about ½ cup of vegetable oil in a large pan over medium heat. Fry the pieces of tortilla till golden on both sides. Do it in batches without overcrowding the pan. This will only take about a minute or two, so keep an eye on them. Once fried, place them in a plate lined with some paper towels and sprinkle them with a bit of salt.
To make the salsa, just mix the finely chopped mango and nectarine with the remaining ingredients. Add salt and black pepper to taste. Set it aside.
To assemble the nachos, first place the tortillas in a sheet pan or plate. Add small dollops or quenelles of sour cream all over. Then spread the mango & nectarine salsa. Sprinkle the corn kernels over the chips. Top with some slices of radishes, avocado, jalapeño and chili. Serve right away and enjoy!
For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.