Chunky mexican-style salsa with tortillas

  • 25 mins cooking
  • Serves 2
  • Print


Chunky mexican-style salsa with tortillas
  • 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


Chunky mexican-style salsa with tortillas
  • 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.

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