- For the nachos, cut the tortillas into nacho-sized triangles. Heat vegetable oil in a large, heavy-based pan. To test the temperature of the oil, add one piece of tortilla, if it sizzles and turns lightly golden within a minute or so, the oil is ready.
- Fry the tortillas, working in batches to prevent overcrowding. Once lightly golden and crisp, transfer to a tray lined with kitchen paper to absorb any excess oil. Immediately sprinkle with Maldon salt.
- For the pico de gallo, mix the finely chopped onion with the lime juice and a pinch of Maldon Sea Salt. Set aside to soften for 5 minutes or so as you chop the rest of the ingredients.
- Stir through the tomatoes, jalapeños and coriander. Season with Maldon Sea Salt to taste.
- For the salsa verde, char the peppers, either over a gas flame or under the grill until the skin is charred all over. Transfer the charred peppers to a large bowl and cover with a plate. This allows the peppers to steam and makes peeling off their skins easier.
- As the peppers cool, mix the finely chopped onion with the lime juice and a pinch of Maldon Sea Salt. Set aside to soften for 5 minutes.
- Once cool, remove and discard the charred pepper skins and seeds. Very finely chop the peppers. Add these to the onion mix, along with the jalapeños and coriander. Mix and season to taste.
Serving: 6-8 people
Ingredients
For the nachos:
12 corn tortillas
Vegetable oil for frying
For the pico de gallo:
1 white onion, finely chopped
Juice of 2 limes
2 large tomatoes, finely chopped
1-2 fresh jalapeños, to taste, finely chopped
Small bunch of coriander, finely chopped
Maldon Sea Salt
For the green pepper salsa verde:
3 green peppers
1 white onion, finely chopped
Juice of 2 limes
1-2 fresh jalapeños, to taste, finely chopped
Small bunch of coriander, finely chopped
Maldon Sea Salt
Preparation
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