I had made a really yummy batch of raw corn chips and I thought it might be fun to make some raw nachos for dinner. Whenever I’ve eaten traditional nachos, I always like to have the corn chips covered in salsa, as well as guacamole and sour cream.
Raw sour cream is easy to make using cashews, and guacamole is a bit of a staple raw food for me, so that part of nachos was easy. I wanted to make my salsa really refreshing and crunchy. Usually, I would add a yellow or green capsicum (pepper for American people!) to the tomato to add the colour and crunch. However, for some reason, in Indonesia, capsicum are outrageously expensive.
One medium sized capsicum can cost up to Rupiah 30,000 (about $3!) and it is hard to justify buying them. So I was in the produce aisle, umming and aaahhing about whether to indulge in the capsicum or not, when I spotted starfruit. I decided that these yellow, sweet, crunchy fruit would be perfect to add to my salsa. So I bought them- 5 for less than $1! Gotta love seasonal, tropical fruit!
This salsa turned out deliciously, with the flavours of the tomatoes and star fruit combined with the lemon and coriander were perfect, complimenting my nachos exactly as I like. I will do a separate post for the whole nacho recipe, but for now, give this salsa a try.
It can be served as a dip with raw crackers, as a topping for nachos or added to zucchini spaghetti, or used on some raw zucchini or olive bread like a bruschetta. Versatile, cheap, tasty, easy- everything that raw foods should be!
4-5 medium tomatoes, de-seeded and diced into small cubes
2 starfruit, diced into small cubes
bunch of coriander leaves roughly chopped
juice from 1 lime
1 tablespoon olive oil
pinch of rock salt
- First add the tomatoes and star fruit to a mixing bowl.
- Add the coriander and combine the ingredients so they are mixed well.
- Now add the lime, olive oil and salt, gently stirring through the rest of the mixture.
- Your salsa is ready to serve.