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
Ultimate version
Fire-charred tomatoes, onion and chilli blended into a smoky salsa roja, served with hand-cut tortilla chips fried to order.
Per serving£1.45
Total cost£5.80
Time40 min
Ingredients for 4
- Salsa roja
- 6 vine tomatoes
- 1 white onion , halved
- 2 jalapeno chillies
- 2 cloves garlic , unpeeled
- 20 g fresh coriander , with stalks
- 1 lime , juiced
- Tortilla chips
- 8 corn tortillas , cut into triangles
- 500 ml sunflower oil , for frying
- flaky sea salt , to taste
Method
- Char the tomatoes, onion, jalapenos and garlic in a dry hot pan until blackened and softened, peeling the garlic once cool.
- Blend the charred vegetables with the coriander and lime juice to a coarse salsa, then season.
- Heat the sunflower oil to 180C and fry the tortilla triangles in batches until golden and crisp.
- Drain the chips on kitchen paper and toss with flaky sea salt while hot.
- Pour the salsa into a bowl and serve with the warm tortilla chips.
Equipment
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.
