Nachos with Coriander and Salsa
Easy South American-influenced party nibbles – salsa with a twist, teamed with our chipotle and manchego olives
Serves
2Prep
5 minsCook
n/a
Ingredients:
- Handful of unearthed® Slow Roasted Sun-Drenched Tomatoes
- 1 pack unearthed® Olives with Chipotle and Manchego
- 1/2 red onion
- 1/2 red chilli
- 1 garlic clove
- Handful of fresh coriander
- 1/2 lime, juiced
- Salt and pepper
- Nachos
Method:
- Finely chop the onions, garlic and chilli
- Pop into a bowl and stir well
- Roughly chop the Slow Roasted Sun-Drenched Tomatoes and add to the mix
- Add a squeeze of lime, to taste, then the salt and pepper
- Mix thoroughly
- Finely chop the coriander and sprinkle over
- Serve with nachos and the olives
Tom's top tip: Serve the salsa at room temperature, to bring out the flavours fully
