Makes a dessert bowlful of salsa, enough for about 8 as a party snack
Wasabi Salsa with Radishes and Homemade Tortilla Chips
Serves: 8 as a snack
PREP: 15 minutes
COOK: 5-7 minutes
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Ingredients
for the tortilla chips
- 8 soft flour tortillas
- 2 tbsp olive oil
- a little flaked sea salt
for the salsa
- 200g cherry tomatoes, chopped
- 1 ripe avocado, finely chopped
- ½ red onion, finely chopped
- a small bunch or fresh coriander, finely chopped
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp caster sugar
- salt and freshly ground black pepper
- 3-4 tsp wasabi
to serve
- 1 pack radishes
Method
- Preheat the oven to 180°C.
- Cut each tortilla into half, then quarters, then each quarter into half again, leaving you with 8 triangular wedges. Spread out on a couple of baking trays and drizzle over the olive oil. Season with a sprinkle of sea salt and toast in the oven for about 5-7 minute or until crisp and lightly golden. This time may vary a little depending on the thickness of the tortillas. Set aside to cool.
- Make the salsa by mixing together all the ingredients except the wasabi. Season to taste with salt and black pepper. Set aside for the flavors to infuse at room temperature for 30 minutes (or up to 3 hours if you like).
- When you are ready to eat, stir though wasabi to taste, about 3-4 teaspoons. Serve in a bowl with the tortilla chips and radishes for dunking.
