Chunky Mexican Salsa With Warmed Tortillas

1. 1

   Oil a nonstick frying pan and place over medium heat. Cook onion and chili flakes until onion softens. Add tomatoes, pepper, 2 tbsp water and vinegar. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 mins, or until pepper is tender and tomatoes begin to soften. Season to taste.

2. 2

   Meanwhile, cook tortillas, 1 at a time, in a small frying pan over medium-high heat for 1 min per side, or until browned lightly and warmed through.

3. 3

   Serve salsa with tortillas. Sprinkle with cilantro and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.