In the first recipe of my #SummerCookingSeries, I thought we’d start in Mexico with a simple but very moreish tortilla chips & salsa recipe. The children and teachers on the project loved this recipe, as it was quick to make, but the fresh flavours from the coriander and lime in the salsa blew their minds. Have a go at making your own tortilla chips too – they’re utterly delicious!
Homemade tortilla chips & Salsa
For the tortilla chips
- 8 corn tortillas
- 2 tbsp vegetable oil
For the salsa
- 100g plum tomatoes
- ½ large garlic clove
- ½ tsp ground cumin
- Salt to taste
- Small bunch of coriander, stalks & leaves
- Juice of ½ lime
Method
To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
Remove the skins from the tomatoes by scoring then blanching them in boiling water for 30 secs. Don’t discard the skins as you can make tomato powder from them.
Chop the tomatoes in half and remove their green tops. Chop the tomatoes again and add them to a food processor. Add the garlic, cumin, salt and coriander and blitz until pureed. Taste the salsa to check the seasoning, then add in some lime juice, using only half to start. Taste to check the balance, adjust with salt or lime, then serve with your homemade tortilla chips.
Here’s a link to a video of the recipe: https://www.youtube.com/watch?v=e767OGutXl8
