This is the one that was in the catalog for a couple seasons - with the Salad Choppers picture. I'm going from memory though...

1 pint grape tomatoes
1 small onion
1 jalapeno pepper
handful of fresh cilantro
1-2 cloves of garlic (I pressed mine into it)
1 lime
salt to taste


quarter the onion & pepper, toss into bowl with cilantro and garlic. Chop with salad choppers until consistency you want. Throw in tomatoes, press in lime juice to taste, and continue chopping until it's the way you want it. Add salt to taste.

It's pretty simple, but people always love it!

 

I am doing his as a demo tomorrow and just typed up today
I think I will press the garlic vs chopping it all in, never thought to do that.

 

Does anyone have one that is more liquid than chunky? I'm a dipper not a scooper type of salsa eater.:blushing:

 

This is the one that I've done at shows (it's actually Bobby Flay's recipe) and I'm not a "chunky salsa type of girl", but it's really, really good!!!
Salsa
5-6 ripe roma tomatoes, peeled and chopped
1/2 cup chopped green onions
1/4 cup chopped jalapenos
1/3 cup chopped cilantro
2 cloves fresh garlic, minced (or to taste)
1/2 tsp. cumin (or to taste)
1/2 tsp. salt (or to taste)
juice from one medium fresh lime

Combine all ingredients and stir well. Chill and serve

 

This might just be me... but, I don't recommend salsa with the Jerk Chicken Nachos... I'm thinking if you do any kind of salsa with it you might try the new Pineapple Salsa. It just isn't a regular salsa kind of Nachos... know what I mean? Unless you are making them with the Southwest instead of the Jamaican Jerk.... My husband and I are addicted to these and wouldn't think of putting salsa on them (and I love salsa, but not for these). Just my opinion...

 

I agree - I make them with the Chipotle rub all the time, and never use salsa - although I do make extra seasoned sour cream!:chef: