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Roast tomato salsa with corn tortillas
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by Elly Curshen
Serves: 6
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
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:
Energy |
996kJ 238kcals |
---|---|
Fat | 12g |
Saturated Fat | 1.4g |
Carbohydrate | 25g |
Sugars | 7.6g |
Protein | 5.1g |
Salt | 1.6g |
Fibre | 5.6g |
This recipe was first published in Tue Feb 04 09:54:00 GMT 2020.
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