Tomato salsa

Serves 6

• 0 Tortilla chips
• 4 corn tortillas
• 0 Grape seed oil
• 0 Salt
• 1 clove garlic
• 0 jalapeno chillies
• 500g tomatoes
• 4 spring onions
• 2 tbsp coriander
• 0.5 lime
• 0 Salt

Step 1
Set a table in the garden before the weather turns for good and invite the neighbours round.

Step 2
Preheat the oven to 200C/400F/gas mark 6.

Step 3
Brush each tortilla lightly with the oil.

Step 4
Stack the tortillas and cut them in half, then each half into 4 wedges.

Step 5
Put on a baking tray, slightly spaced out, sprinkle with salt and put in the oven for about 8 minutes.

Step 6
After 4 minutes, check the chips and turn them over for an even cook.

Step 7
When crisp, remove from the oven and allow them to cool.

Step 8
Serve with tomato salsa (below).

Step 9
Put the garlic and chillies in a food processor with half the tomatoes and blitz until smooth.

Step 10
Empty into a bowl.

Step 11
Roughly chop the rest of the tomatoes and add along with the onions and coriander.

Step 12
Add lime juice and salt to taste.