Recipe
Ingredients for 2 portions
- 2 tomatoes, cut in half
- 1 jalapeno, cut in half
- 1 white onion, peeled and cut in half
- 200ml of grapeseed oil
- 12 white corn tortillas
- 200ml chicken stock
- Salt to taste
- Pickled onions for garnish
- Fried eggs for garnish
- Coriander
- Sour cream
Method
1. Start making your salsa by placing the tomatoes, jalapeno and onions onto a baking tray and drizzling with oil, season with salt and place into a 200°c oven for 15-20 minutes or until they just start to soften and have some good colour.
2. Once the veggies come out of the oven, blend until smooth and check for seasoning.
3. In a large, heavy-based fry pan over medium-high heat, add your grapeseed oil.
4. Cut your white corn tortillas into quarters and carefully fry them in the hot grapeseed oil on both sides until golden brown.
5. Remove from the oil and set over a wire rack to drain and season lightly with salt.
6. Remove most of the oil from the frypan and add your salsa to the pan followed by the chicken stock.
7. Cook this for 2-3 minutes until it's combined.
8. Add the crispy corn chips to the sauce and stir well.
9. Garnish with the fried egg, pickled red onions, coriander, and sour cream. Enjoy!