Vegetarian

MEXICAN SALSA SAUCE WITH NACHOS AND GUACAMOLE

20mins
4Servings

THESE NACHOS PACK A SPICY PUNCH WITH THE ADDITION OF EXTRA SALSA, BUT YOU CAN TURN DOWN THE HEAT WITH AVOCADO. LAYER IN GLASSES FOR A UNIQUE SERVING.

ingredients

SALSA
  • 1 can (400 g) red kidney beans, drained and rinsed
  • 2 medium tomatoes, coarsely chopped
  • ½ red onion, finely chopped
  • 30 ml (2 Tbsp) chopped coriander leaves
  • 5 ml (1 tsp) light brown sugar
  • 60 ml (¼ cup) tomato purée
  • 10 ml (2 tsp) olive oil
  • 30 ml (2 Tbsp) Spur Durky Sauce
  • Pinchof salt
  • Freshly ground black pepper, to taste
CREAM CHEESE
  • 125 g cream cheese, softened
GUACAMOLE DIP
  • 1 avocado pear, mashed
  • 5 ml (1 tsp) lemon juice
  • ½ tomato, finely chopped
  • 15 ml (1 Tbsp) Spur Durky Sauce
  • 3 ml (½ tsp) Spur Lemon & Peri Peri Spice
  • Freshly ground black pepper, to taste
REFRIED BEANS
  • 1 can (400 g) red kidney beans
  • 30 ml (2 Tbsp) Spur Durky Sauce
  • 30 ml (2 Tbsp) Spur Peri-Peri Sauce
  • 2 ml (¼ tsp) ground cumin
  • Freshly ground black pepper, to taste
FOR SERVING
  • 100 g plain corn chips

Method

  1. Salsa: Mix all ingredients together and layer in base of glasses.
  2. Cream cheese: Lightly mix until smooth and spoon over salsa layer.
  3. Guacamole dip: Combine all ingredients. Layer on top of cream cheese.
  4. Refried beans: Mix together all ingredients, lightly mash and spoon over guacamole. Serve with the corn chips.
VARIATION
  1. Toasted wraps: Use 4 flour tortilla wraps. Layer each with a different filling – salsa, cream cheese, guacamole dip and refried beans. Sprinkle with grated cheese and cut into wedges.
  2. Beef Nachos: Use mince as a dip for corn chips, or arrange corn chips on a plate, top with mince and grated cheese then place in oven until cheese melts. Once removed from oven, top with salsa, cream cheese and guacamole dip.
VARIOUS DIPS
  1. For spicy cream cheese dip: mix together 125 g cream cheese, 15 ml (1 Tbsp) Spur Durky Sauce and 15 ml (1 Tbsp) Spur Salad & French Fry Dressing. Optional – add grated cucumber and finely chopped red onion.
  2. For sweet chilli dip: mix 125 g smooth cottage cheese and 15 ml (1 Tbsp) Spur Sweet Chilli Dressing and 15 ml (1 Tbsp) sweet chilli sauce.
  3. For spicy yoghurt dip: mix 125 g plain yoghurt, 15 ml (1 Tbsp) Spur Durky or Peri-Peri Sauce and 15 ml (1 Tbsp) Spur Salad & French Fry Dressing.
  4. For sweet chilli dip with crispy fresh veggies: spoon sweet chilli dip or any dip of choice into a wide-brim bowl. Arrange strips of cucumber, carrots, yellow, green and red peppers and asparagus in the dip.