Given the excellent forecast, if you’re planning a BBQ or some sort of al fresco dining this weekend, we thought you might like a little taster of our brand new family recipe book.
These homemade tortilla chips and salsa dip take minutes to make and seconds to devour.
Think of them as the perfect appetiser. Or as mini crispy boats, ready to transport a cargo of rich tomato salsa to hungry mouths everywhere.
All aboard the good ship, er, Chip.
Homemade tortilla chips and salsa
What you need
For the chips
8 flour tortillas, wraps or pitta breads
1 teaspoon smoked paprika
For the salsa dip
4 ripe tomatoes
2 spring onions
A small bunch of coriander
1/2 a red chilli, deseeded
The juice of 1/2 a lime
Extra virgin olive oil
How to make it
1. Preheat your oven to 180C/350F/GM4.
2. Cut each tortilla into 8 triangles and place them on a couple of baking trays.
3. Drizzle with olive oil, sprinkle with smoked paprika and toss the chips to make sure they're all coated. Add a pinch of salt if you like.
4. Bake for 10 minutes, until crispy and remove from the oven.
5. Next, make your salsa. Roughly chop the tomatoes, spring onions, coriander and chilli on a big board. Then, using a large knife, sweep and chop them all together until well diced. Then place in a bowl.
6. Squeeze over the lime juice, drizzle with olive oil, season and mix together. Taste to see if the flavours are balanced, and add a bit more lime, oil or salt if you think it's needed. Or if you're really short on time, bung the whole lot into a food processor and pulse till chunky.
7. Check the seasoning, serve with the tortilla chips and be the toast of your garden/canape party*.
*remembering to tell all your friends that it was a Hungry recipe and that they can buy the book here.