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10
MEXICAN SALSA BRSUCHETTA
Preparation Time:
30 minutes
Ingredients:
6 mini our tortillas, quartered
2 tbsps butter, softened
½ tsp spicy Mexican chilli powder
2 ripe tomatoes, cored and quartered
1 English cucumber, ends trimmed
¼ brown onion, peeled
1 sprig coriander, chopped, plus additional for garnish
Pinch of salt
Pinch of pepper
Method:
1. Preheat the grill. Lightly coat aluminium foil with cooking spray and arrange the tortilla
pieces on it.
2. Brush each piece with butter and sprinkle the chilli powder over all. Grill until crispy and
golden. Remove and cool on a wire rack.
3. Using the large work bowl, insert the Dicer and process the tomatoes, cucumber and onion
on LOW (speed 1).
4. Place the diced vegetables into a medium bowl and add the coriander and salt and pepper
to taste. Let stand for 20 minutes to allow the ingredients to marry.
5. Serve the chips with the salsa and garnish with additional coriander, if desired.
Serves 6
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