Nachos & Tomatillo Salsa

The Tomatillo, related to the physalis and also called 'green tomato', is a fruit with a sweet-sour taste. Because of that sweet-sour taste the fruit can be used in many dishes.
The Tomatillo is a must in Mexican cuisine. The Tomatillo is used for sauces, but is also very suitable for roasting, baking or grilling.
We made a delicious 'Salsa Verde' with roasted Tomatillos and Jalapeños, dipped with crunchy nachos!

For the salsa:
750 grams of tomatillos
2 green Jalapeño
1 clove of garlic (finely chopped)
2 red onions (chopped)
15g coriander
Juice of 2 limes

For the nachos:
2 bags of tortilla chips
1 green Jalapeño (cut into rings)
2 tomatoes (chopped)
60g fresh cheddar cheese (grated)

Salsa Verde
1. Preheat the oven with grill to 200 degrees. Remove the husk of the Tomatillos and wash the sticky skin by rinsing them in a large bowl of water. Spread the Tomatillos and Jalapeños on a baking tray. Roast everything in about 15 minutes until the Tomatillos and Jalapeños start to blister.
2. Then put all ingredients for the Salsa Verde in a blender and pulse until a thick green salsa eppears. Allow to cool.

3. Spread the tortilla chips over a baking tray. Divide the cheddar, tomato, onion and Jalapeño's over the chips and put back in the oven until the cheese has melted.
4. Divide some of the Salsa Verde over the nachos and serve the rest in a bowl.


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