Fancy a dip? Tuck into these homemade nachos with a chunky salsa dip made with Tarantella Organic Plum Tomatoes .

Nacho and Salsa Dip Portrait
10-15 mins 2-4 people

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What you'll need

1 can of Tarantella Plum Tomatoes
1/2 white onion (diced)
Handful of fresh coriander
Juice of 1/2 lime
1/2 a jalapeno (sliced) / roughly 4 slices
2 garlic cloves (crushed)
1/2 teaspoon of salt
Pinch of pepper
1 tablespoon of maple syrup
4 tortilla wraps
2 tablespoons of extra virgin olive oil

How to make it

  1. Preheat oven to 180c and line 3 baking trays with baking paper.
  2. Cut 4 horizontal lines into each wrap, then cut those lines into triangles. These are your nachos.
  3. Scatter them on the baking trays and brush with the olive oil. Season with salt and place the trays in the oven for approximately 8-10 minutes.
  4. Meanwhile prepare the salsa by draining the tomatoes from the can and placing them in a blender along with the diced onion, fresh coriander, lime juice, jalapeno slices, crushed garlic, salt, pepper and maple syrup. Blend until you reach your desired salsa consistency.
  5. Allow the nachos to cool slightly before serving alongside the salsa. Enjoy!

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