Ingredients Jump to Instructions ↓

  1. 6 medium tomatoes , seeded and fined chopped

  2. 1 red onion , finely chopped

  3. 2 garlic cloves , minced

  4. 1 fresh green chilies , seeded and finely chopped

  5. 1 tablespoon lime juice

  6. 2 tablespoons olive oil

  7. 2 tablespoons finely chopped fresh coriander leaves

  8. salt & freshly ground black pepper

  9. 4 pita breads

  10. 6 tablespoons olive oil

  11. 3 -4 garlic cloves , minced

  12. teaspoon dried red chili pepper flakes

  13. 1 teaspoon dried oregano

  14. 1 teaspoon dried thyme

  15. salt

  16. teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. To make the salsa, combine tomatoes, onion, garlic, chilli, lime juice, oil and coriander in a bowl and season with salt and pepper to taste.

  2. Cover and let stand for 30 minutes at room temperature to allow the flavours to blend.

  3. Serve chilled or at room temperature.

  4. You may make the salsa upto a day in advance, cover and refrigerate.

  5. To make the pita crisps, first of all, pre-heat oven to gas mark 4/350F/180°C.

  6. Split pita breads open into two.

  7. Combine oil, garlic, chilli, oregano, thyme, salt and pepper in a bowl.

  8. Brush crumb sides of pita halves with the spicy oil.

  9. Place oiled side up onto a baking sheet.

  10. Toast until golden brown on the shelf just above the middle shelf (but not the top most if you know what I mean!)of the oven, about 5-8 minutes (you will have to keep an eye on them constantly though since they tend to burn easily).

  11. Remove from the oven and transfer onto a wire rack and leave to cool.

  12. Break into large pieces and serve.


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