Save to your scrapbook
Tomato and chipotle chilli salsa
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 salad onions, roughly chopped
1 garlic clove, crushed
1 tsp chipotle paste
½ lime, juice
28g pack coriander, leaves roughly chopped
2 x 225g packs pome dei moro tomatoes
200g tortilla chips, to serve
1. Put the salad onions, garlic, chipotle paste, lime juice and most of the coriander in a food processor and whizz until very finely chopped. Add the tomatoes and pulse once or twice until chopped into chunks.
2. Transfer to a bowl and season. Taste and adjust with more lime juice or chipotle paste if liked. Serve in a bowl with the remaining coriander leaves scattered over and the tortilla chips ready to dunk in.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Mar 28 15:16:20 GMT 2019.