Homemade Nachos with Tomato-Cilantro Salsa
recipe

A delicious homemade alternative to store-bought corn chips, served with a refreshing salsa that elevates the flavor experience.
Preparation Time: 40 minutes
Serving Size: 4

Ingredients

- Nachos:
- Corn tortillas
- Canola oil
- Salt
- Tomato-Cilantro Salsa:
- 3 ripe tomatoes
- 1 small red onion
- A handful of fresh cilantro
- Lime juice
- Fresh chili
- Salt
- Black pepper

Instructions

1. Prepare the Nachos:
- Cut the corn tortillas into triangles.
- Heat canola oil in a pot to 350°F (180°C).
- Fry the nachos in small batches for about 30 seconds, until golden brown.
- Remove the nachos with a slotted spoon and place them on paper towels to drain. Sprinkle with salt.
2. Make the Salsa:
- Dice the tomatoes and remove the stems.
- Peel and finely chop the red onion.
- In a bowl, combine the tomatoes and onion, then add chopped cilantro.
- Season with lime juice, fresh chili, salt, and black pepper. Mix well and adjust seasonings to taste.
3. Serve:
- Serve the nachos warm with the salsa on the side.

Nutritional Information (per serving)

- Calories: 350 kcal
- Protein: 7 g
- Carbohydrates: 45 g
- Fat: 18 g
- Fiber: 5 g
- Sodium: 300 mg

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