zoom Roast tomato salsa with corn tortillas

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    Roast tomato salsa with corn tortillas

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    Roast tomato salsa with corn tortillas

    by Elly Curshen

    • vegetarian
    • 1 of your 5 a day
    • low in saturated fat
    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 6

    Ingredients

    280g jar Cooks’ Ingredients Slow Roasted Tomatoes
    400g can peeled Italian cherry tomatoes
    ½ onion, roughly chopped
    15g coriander, leaves and stalks
    1-2 cloves garlic, roughly chopped
    ½ large green chilli, roughly chopped
    Juice of 1 lime
    1 tsp sea salt flakes
    ¼ tsp ground cumin

    To serve
    150g pack RW Garcia Blue Corn Tortilla Chips

    Method

    1. Combine all the salsa ingredients together in a blender or food processor and blitz to the desired consistency.

    2. Refrigerate for at least an hour before serving with the blue corn tortilla chips.  

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