Fresh Summer Salsa with Baked Tortilla Wedges

Serves 4


For the tortilla wedges

  • 6 corn tortillas
  • Olive oil
  • Salt

For the salsa

  • 250g red, green and yellow plum tomatoes, chopped
  • ½ red onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tbsp chopped fresh coriander
  • 1 tbsp olive oil
  • 1 tsp lime juice
  • Salt and pepper
  • ½ green chilli, deseeded and finely chopped (optional)


  1. Preheat the oven to 200°C/Gas 6.
  2. Brush both sides of the tortillas with oil, cut each into 6 wedges with kitchen scissors and place on the oven tray without overlapping. Bake for 6-7 minutes, until crisp but not too browned, remove from the oven, sprinkle with salt and leave to cool.
  3. While the tortillas are baking, mix all the salsa ingredients together in a bowl. Cover and chill until needed, then serve alongside the cooled tortilla chips.

Tips: Black turtle beans make a delicious addition to the salsa: about 75g is ideal. Bought dried, they need to be soaked overnight then prepared in accordance with the pack instructions. Try a sprinkle of chilli powder or ground cumin on the tortilla wedges for a spicy twist.