Nachos with Coriander and Salsa

Easy South American-influenced party nibbles – salsa with a twist, teamed with our chipotle and manchego olives

  • Serves

  • Prep

    5 mins
  • Cook




  1. Finely chop the onions, garlic and chilli
  2. Pop into a bowl and stir well
  3. Roughly chop the Slow Roasted Sun-Drenched Tomatoes and add to the mix
  4. Add a squeeze of lime, to taste, then the salt and pepper
  5. Mix thoroughly
  6. Finely chop the coriander and sprinkle over
  7. Serve with nachos and the olives

Tom's top tip: Serve the salsa at room temperature, to bring out the flavours fully

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