Chunky Mexican Salsa With Warmed Tortillas - cooking recipe

Ingredients

1 None red onion, cut into thin wedges
1 pinch dried chili flakes
14 oz mixed baby tomatoes, halved
1 None red pepper, coarsely chopped
1 tbsp balsamic vinegar
2 None white corn tortillas
2 tbsp fresh cilantro leaves
2 tbsp fresh flat-leaf parsley leaves

Preparation

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.
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.
Serve salsa with tortillas. Sprinkle with cilantro and parsley.