Wasabi salsa with radishes and homemade tortilla chips
Makes a dessert bowlful of salsa, enough for about eight as a party snack.
Serves: 8
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
- 1 small bunch 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 freshly grated wasabi
Method
- Preheat the oven to 180C/Gas4.
- Cut each tortilla in half, then quarters, then each quarter into half again, leaving you with eight 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 mins 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 flavours to infuse at room temperature for 30 mins (or up to 3 hours if you like).
- When you’re ready to eat, stir though freshly grated wasabi to taste - about 3-4tsp.
- Serve in a bowl with the tortilla chips and radishes for dunking.