Snacks
Mexican
MexicanSalsa and Tortilla Chips
A sharing bowl of salsa with chips for dunking. Basic stirs together tinned tomatoes with shop chips, while Ultimate chars fresh tomatoes and chillies and fries homemade tortilla chips.
Vegetarian
Vegan
Gluten-free
Dairy-free
Nut-free
Better version
Fresh tomato and red onion pico de gallo with coriander and a fresh chilli, served with lightly seasoned chips.
Per serving£0.85
Total cost£3.40
Time15 min
Ingredients for 4
- Salsa
- 5 ripe tomatoes , deseeded and diced
- 1 red onion , finely diced
- 1 red chilli , finely chopped
- 1 clove garlic , grated
- 15 g fresh coriander , chopped
- 1 lime , juiced
- To serve
- 200 g lightly salted tortilla chips
- sea salt , to taste
Method
- Dice the tomatoes and tip into a bowl, discarding the watery seeds.
- Add the red onion, chilli, garlic and coriander.
- Squeeze over the lime juice and season with sea salt.
- Toss well and rest for 10 minutes for the flavours to develop.
- Serve with the tortilla chips for scooping.
Equipment
- mixing bowl
- sharp knife
The three ways, side by side
Budget
A quick tinned-tomato salsa with a bag of ready-salted tortilla chips.
Better
Fresh tomato and red onion pico de gallo with coriander and a fresh chilli, served with lightly seasoned chips.
Ultimate
Fire-charred tomatoes, onion and chilli blended into a smoky salsa roja, served with hand-cut tortilla chips fried to order.
