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For the Gazpacho Salsa
  • 1/3 seedless cucumber, chopped
  • 3 vine-ripe tomatoes, seeded and chopped
  • 1/2 red onion, finely chopped
  • A small handful cilantro or flat-leaf parsley, finely chopped
  • 2 jalapeño or Serrano peppers, seeded and finely chopped
  • 1/2 red sweet pepper (field pepper or bell), seeded and chopped
  • Salt
  • 2 teaspoons Tabasco sauce
  • Juice of 1 lime
For the Nachos
  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 jalapeño peppers, seeded and chopped
  • Salt and pepper
  • 1 1/2 teaspoons (half a palmful) ground cumin
  • 1/2 cup water
  • 2 14-ounce cans black beans
  • A handful cilantro
  • Juice of 1 lime
  • 1 tablespoon Frank’s Red Hot hot sauce
  • 1 bag blue corn tortilla chips, preferred brand Xochitl
  • 2 1/2 cups (12 ounces) Pepper Jack cheese, shredded


Serves: 4


Combine salsa ingredients in a bowl and set aside.
Preheat broiler with a rack at the center of the oven. Spread the chips on a parchment-lined baking sheet. Toast and remove from oven.

Heat olive oil, a turn of the pan, in a small saucepan over medium-high heat. Add onions and garlic, jalapeño, salt, pepper and cumin, and cook 5 minutes to soften. Add water and  reduce to 2-3 tablespoons. Add beans and heat through.

Transfer beans to the bowl of a food processor and add lime juice and hot sauce. Process until smooth, adjust salt to taste. 
Top toasted chips with the black bean dip and the cheese. Place back under the broiler to brown. Top with salsa and serve.