BANDITO'S CRISPY CORN CHIPS WITH AROMATIC TOMATOES

CANAPÉS

BANDITO'S CRISPY CORN CHIPS WITH AROMATIC TOMATOES

Makes 30

Corn chips

1 pkt Bandito's Nachos
1 garlic clove, cut in half
Leaves from 4 fresh oregano sprigs
18 Kalamata olives, stones removed and slivered
Extra virgin olive oil for drizzling
Ground black pepper

 

Salsa

800g ripe plum tomatoes
30ml olive oil
2 cloves garlic, ground into a paste
2 tbsp Bandito's Sweet Red Pickled Peppers, finely chopped

 

Preparation

Plunge the tomatoes into boiling water for 30 seconds, then into cold water. Peel away the skins, cut and remove the seeds, core, then roughly chop the flesh. Mix the oil and crushed garlic in a large frying pan, place on stove over high heat. When garlic starts to sizzle, add the tomatoes and finely chopped Bandito's Sweet Red Pickled Peppers. Cook for 2 minutes. Do not let the garlic burn: the aim is to evaporate the liquid rather than to pulp the tomatoes, which should keep their shape. Take the Bandito's Nachos and generously rub each nacho chip with the cut side of a piece of garlic. Roughly chop all but a few of the oregano leaves and add them to the tomato mixture, which can now be piled onto the chips. Scatter the whole oregano leaves and olive slivers over the chips. Sprinkle with pepper and drizzle with olive oil. Serve at once.


* Recipe development by Tantalizing Taste Events

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