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Roast tomato salsa with corn tortillas
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by Elly Curshen
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
150g pack RW Garcia Blue Corn Tortilla Chips
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.
Typical values per serving:
This recipe was first published in Tue Feb 04 09:54:00 GMT 2020.