For many years in this household pizza night has occurred without fail each Friday. Once in awhile, though, pizza needs to step aside to make way for nachos, and nachos naturally call for a good salsa.
The ingredients for todays salsa were: jalapeño, onion, tomatillo, tomato, cilantro, garlic, cumin powder, coriander powder, chili powder, lemon juice, sugar and salt. I chopped everything very small and used the plunge blender for barely a second to puree some but not all the vegetables.
This was a basic guacamole – avocado, lime juice and salt. I mashed half of the avocado and finely chopped the rest for texture.
For the nachos I used grated Colby cheese and jalapeños which I pickled and canned a couple years ago. On top I sprinkled whole cumin seeds. Ketchup was added to the refried black beans for the consistency of a dip.