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    Charred tomato and jalapeno salsa with tortilla chips

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    Charred tomato and jalapeno salsa with tortilla chips

    Your first taste of this smoky salsa will convince you that it was worth all the charring.

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes

    Serves: 6 as a snack

    Ingredients

    1⁄2 small onion, finely diced

    1 lime, juice

    5 medium vine tomatoes, halved

    2 Waitrose Cooks’ Ingredients jalapeno chillies

    8 garlic cloves, unpeeled

    2 tbsp roughly chopped coriander leaves, plus extra to serve

    1 tbsp chipotle paste

     

    TORTILLA CHIPS

    320g pack corn and wheat tortillas

    2 tbsp vegetable oil

    pinch sweet smoked paprika

    Method

    1. Stir the onion into the lime juice and set aside to soak. Preheat the grill to high. Place the tomatoes cut-side up in a shallow baking tray lined with foil, then season. Grill on the top rack of the oven until blackened – about 10 minutes. Set aside and heat the oven to 220 ̊C, gas mark 7.

    2. Meanwhile, heat a dry, non-stick heavy-based frying pan and gently cook the jalapenos and garlic, turning over a low-medium heat for about 10 minutes, or until blackened on all sides. Put in a plastic bag to steam for a few minutes, then peel. Deseed the jalapenos; discard the stems.

    3. Finely chop the jalapeno and garlic flesh with the tomatoes and coriander leaves, then mix with the chipotle paste until smooth (or pulse in a food processor). Transfer to a serving bowl and stir in the onion and lime juice; season.

    4. Brush the tortillas on both sides with the oil and cut into shards. Spread in a single layer on a large baking sheet and bake for 8-10 minutes, until golden. Season with salt and paprika and serve with the salsa, scattered with a little extra coriander.

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