Sunshine Salsa with Baked Tortilla Chips

Sunshine Salsa

Credit: Recipe: Sue Ashworth; Photography: Jonathan Short

This crunchy, colourful dish will be the perfect addition to your barbecue spread.

Serves: 4
Preparation time: 10min
Cooking time: 10min

  1. Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Using a pair of scissors, cut each tortilla into 8 triangles. Arrange on baking sheets and bake for 8-10min until crisp. Cool.
  2. Meanwhile, mix together the pepper, onion, cucumber, tomatoes and coriander. Add the olive oil and lime juice or vinegar. Season. Serve as a barbecue accompaniment with the baked tortilla triangles.

Cook’s Tip: Use seeded tortillas for a change or make your own lower fat tortilla chips by baking soft flour tortillas.