Una salsa picante

Probably seen as an appetizer on any restaurant menu, the meal we'll make tonight is a collaboration of classic Mexican and pub dining. It's a simple few chops away from a delicious and playful delight. 

We'll be making nachos. And to go with those nachos, we'll have salsa and ground beef. It's the delectable party favor on the side table that guests can't bring themselves away from. Here's how to make it:

The ingredients I used for the salsa are: salt, pepper, tomato, red and sweet onion, jalapeño and Scotch Bonnet peppers, lemon, lime, and cilantro.

First: prepare. You'll need a cutting board, a mixing bowl or plate, a grater, and a sharp knife. 

Start by cutting up 4 tomatoes. To be neat, cut the tomato into compartments of sorts, and scoop out the seeds and excess juices. Then, carefully dice into tiny pieces. When your done with each section, throw it into the bowl.

Next, rip the skin off of 1 red and 1 sweet onion. Then, chop the sides off and begin to slice in one direction. When it's all fallen apart, cut them again in the opposite direction to make equally tiny pieces. Throw it into the bowl.

Then, grab 2 jalapeño and 2 Scotch Bonnet peppers. Slice then from the bottom to the top (I actually only used about half of each). As that is now chopped, chop again, making very small pieces. Add these into the bowl. 

Now, grab 1 lime and 1 lemon. Roll them on the table while pressing lightly to stimulate the flavors. Chop both in half. Then, grate a half of each the lemon and lime skin into the bowl; this is a perfect zing to add into your salsa. Next, squeeze those same halves so the juice jumps right in as well. 

Lastly, take your cilantro and chop off the leaves. Continue to chop at them until they're a modest size. Also, take the middle of the stem and slice off about a quarter-inch worth (this adds a little more crunch to the salsa). 

And that's everything that goes into the salsa. Simply season generously and mix it all around. Then let it sit in the fridge while you cook the rest of the meal. 

Next up are the chips and meat. It's quite straight forward and shouldn't take more than 10 minutes. 

I put pepperjack and cheddar cheese on the chips, and I seasoned the chopped meat with salt, pepper, and lime juice. 

Season your chopped meat evenly and throw it onto a heated pan with butter. Let it cook through while mixing it and chopping it throughout. The key is to have the smallest chunks of meat possible. 

I also added some lime juice to match the meal, but that can be left to your discretion. When it's fully cooked, take it off the heat and throw it into a strainer to take out the excess liquids.

At the same time, shave copious amounts of pepperjack and cheddar cheese onto a bed of chips and throw it under the broiler. In 45 seconds or so, you should have nachos.

And that's all folks! You've created an amazingly vibrant salsa alongside cheesy chips and ground beef. It's the perfect warmup to an entree, or, the perfect late night meal for a college student.

I hope this recipe works wonders for you too!