Featuring:
Fumami Creamy Salsa made with cashews, fresh jalapenos & tomatoes and fermented to perfection
(A creamy, fermented twist on classic salsa with cashews, tomatoes, jalapeños and spices)
Ingredients (Serves 2–3):
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2 cups tortilla chips (or makhana chips for a desi twist)
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½ cup black beans (boiled or canned)
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½ cup corn kernels (boiled or roasted)
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½ cup chopped onions
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½ cup chopped tomatoes
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½ cup chopped bell peppers
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¼ cup jalapeños (pickled or fresh)
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½ cup grated cheese (optional, or use vegan cheese)
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3–4 tbsp Fumami Creamy Salsa
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Fresh coriander or spring onions for garnish
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Lime wedges on the side
Instructions:
1. Prep your base:
Arrange tortilla chips on a baking tray or large serving plate.
2. Layer it up:
Top with black beans, corn, onions, tomatoes, bell peppers, and jalapeños.
3. Add cheese (if using):
Sprinkle with grated cheese and melt it slightly (microwave for 30 secs or bake at 180°C for 5 mins).
4. Drizzle the magic:
Top generously with Fumami Creamy Salsa — this adds a smoky, tangy creaminess that ties everything together.
5. Garnish & serve:
Finish with fresh coriander or spring onions. Serve with lime wedges for that final zing.
Pro Tip:
Add a dollop of guacamole or a fried egg to make it extra indulgent.