Save to your scrapbook

    Charred tomato and jalapeno salsa with tortilla chips

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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


    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



    320g pack corn and wheat tortillas

    2 tbsp vegetable oil

    pinch sweet smoked paprika


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars