Name: Chunky mexican-style salsa with tortillas
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 (100g) red onion, cut into thin wedges; 1 pinch dried chilli flakes; 400 gram mixed baby tomatoes, halved; 1 (200g) red capsicum, coarsely chopped; 2 tablespoon water; 1 tablespoon balsamic vinegar; 2 (56g) white corn tortillas; 2 tablespoon fresh coriander leaves; 2 tablespoon fresh flat-leaf parsley leaves

Ingredients

1 (100g) red onion, cut into thin wedges

1 pinch dried chilli flakes

400 gram mixed baby tomatoes, halved

1 (200g) red capsicum, coarsely chopped

2 tablespoon water

1 tablespoon balsamic vinegar

2 (56g) white corn tortillas

2 tablespoon fresh coriander leaves

2 tablespoon fresh flat-leaf parsley leaves

Method

1.Heat and lightly oil a non-stick frying pan over medium heat. Stir onion and chilli over heat until onion softens. Add tomato, capsicum, water and vinegar. Bring to the boil.

2.Reduce heat and simmer uncovered while stirring occasionally for about 15 minutes, or until capsicum is tender and tomato begins to soften. Season to taste.

3.Meanwhile, cook tortillas, one at a time, in a small heated frying pan about 1 minute on each side or until browned lightly and warmed through.

4.Serve tomato mixture with tortillas and sprinkle with coriander and parsley

You can warm the tortillas in the microwave oven; follow the instructions on the packet.
Note

Women's Weekly Food

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