Pickled Nachos With Tempered Coconut Salsa

There has never been a better platter to share with your friends than a good nacho platter with your favourite dip. So, we bring an amazing recipe to your table that helps you make perfectly crispy nachos at home with a robust and flavourful coconut salsa that has a mustard tadka over it.


What are Nachos?

Nachos are a Mexican dish made of fried tortilla chips topped with cheese sauce or melted cheese, as well as a range of other toppings such lettuce, tomatoes, olives, and chilli peppers, as well as sauces like salsa, guacamole, or sour cream. Ignacio Anaya, who invented the meal in 1941 for diners at the Victory Club restaurant, is honoured by its name.


How to make Pickles Nachos with Tempered Coconut Salsa

  1. In a large bowl add the dry ingredients for the nacho dough, mix them slightly and add the pickled red chilli with some water to the dough. Knead the dough till it has completely come together into a cohesive mass.  

Pickled Nachos With Tempered Coconut Salsa


2. In a separate non-stick pan prepare the tadka for the salsa. Add some olive oil to the pan; in that toast some chopped garlic and mustard seeds lightly. Toss in a few curry leaves and chopped tomatoes as well. 

Pickled Nachos With Tempered Coconut Salsa image 2


3. In a bowl, mix in toasted coconut flakes with some coconut cream and sour cream, along with some chopped jalapenos and finally top it off with the tadka. Season it with salt and pepper, mix and set it aside. 

Pickled Nachos With Tempered Coconut Salsa image 3


4. Take a small portion of the dough and on an oiled surface roll it out into a thin sheet. Cut off the edges for a cleaner cut. Slice them into even sized nacho chips.  

Pickled Nachos With Tempered Coconut Salsa image 4


5. Place the individual nachos on a cookie tray and bake in a preheated 190 degree oven for 15 minutes or until brown and crispy.  

Pickled Nachos With Tempered Coconut Salsa image 5


6. Once out of the oven, let the nachos cool completely and then serve them with the prepared coconut salsa. 

Pickled Nachos With Tempered Coconut Salsa image 6

Expert Tips

  1. Make sure to mix the dry ingredients properly before incorporating the wet so that the spices disperse properly.
  2. Knead it into a stiff dough which is not too soft or the nachos won't get crispy.
  3. Alternating to the baking method, you can also deep fry the chips to get them more crispy.


Leave a comment

Please note, comments must be approved before they are published