So many tomatoes!!! And these are just the ones I picked tonight. With tomatoes, peppers, cilantro and oregano offering up such abundance in the garden this year, I have been totally in a salsa groove.
You can’t miss with these essential ingredients. Just toss in some chopped onion, a little diced avocado if you like, and there you have it! I had some roasted jalapeños on hand in the freezer, and slice up a half one and tossed that in too.
A fresh chopped salsa adds pizazz to all kinds of foods. I’ve been building rather amazing Salsa Salads with this onslaught of loveliness. So easy! Turn on your broiler, chop up your salsa, and then lay a handful or so of organic corn chips on a baking tray. This is enough for 1 hungry person, or 2 reasonable servings. If you don’t have corn chips, no problem! I’ve done the same thing with a piece of toast, pita chips, or a spoonful of pinto or black beans in a baking dish.
Then pile your salsa chop on top of the chips. Yes all of it. If you aren’t adding cheese, this is delicious and ready to eat right now, if you like. I like to pile on a few more things first!
First I add 1-2 ounces of grated cheese. Vegan cheese or some kind of Mexican blend, or whatever is to your liking.
Then put the whole thing under the broiler just until the cheese is melty and bubbly, and your chips are getting a touch toasty. Meanwhile, finely chop a heart of romaine lettuce (just chop crosswise into a thin shred).
Here are our lovelies, straight out from the broiler. If you are really in a hurry, I suppose you could pull out your blow torch, but really, have patience my dears! 5 minutes in the safety of your broiler is all it takes.
Now, you could go ahead and eat this like nachos right now. It would be delicious. But I’m not done yet! I simply slide the whole delightful pile onto a dinner plate and pile it up with shredded/chopped romaine, and add a drizzle of my favorite jarred salsa (I like Trader Joes organic “Tomatillo & Roasted Yellow Chile Salsa”). Bueno!!!
Don’t be afraid to dig in with your fingers, using chips to scoop up each bite. Then switch to a fork as you like. Eating with your hands puts more prana into your food. Metal utensils deplete it. Just saying, learn to enjoy eating with your hands. You can become quite agile at this simple task!
Another option is to toss it all together, cheese, chips, lettuce, salsa, and all. The chips may break up a bit, and it is really like a salsa-nacho salad. If you’ve added avocado and some pot beans (black or pinto) it makes a hearty meal. For more than 1-2 servings, broil it all in your large baking-serving dish and serve it with side bowls of shredded lettuce, chopped onion, black olives, and jarred salsa for folks to dress up as they please.
Nacho Salsa Salad
Serves 1-2 as meal, or 4-6 as snack/appetizer
Beans and avocados are optional. If you want to add beans, reheat them first. I like to give them a little more flavor with a little oregano (5-6 leaves chopped) and 1/2 teaspoon red chili powder.
2 medium vine-ripened tomatoes, diced
1/4 Haas avocado, diced (more or less to taste, optional)
1/4 cup or more of diced onion
2-3 tablespoons chopped fresh cilantro
1 teaspoon (10 leaves) fresh oregano, chopped
1 serrano chili pepper, chopped (or any kind/hotness of green chili you like)
2-3 handfuls of corn chips
1 cup cooked pinto or black beans, heated with a little oregano and red chili powder (optional)
few ounces of grated cheese of choice
1 romaine heart, sliced crosswise in thin shred
jarred salsa or hot sauce
Chop tomatoes, avocado, onion, cilantro, oregano and chili pepper, sprinkle with salt, and toss together on chopping board.
Turn broiler on to preheat.
Place corn chips on a flat baking tray, close together.
If using beans, ladle over chips.
Pile on the chopped salsa mixture.
Sprinkle with about 2 ounces grated cheese.
Broil for 5 minutes or so, until cheese is very melty and the chips are getting toasty.
Remove from oven, and carefully slide it all onto a dinner or serving plate.
Top with shredded romaine.
Garnish with a little more chopped onion and a drizzle of salsa/hot sauce.