Ingredients
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6 medium tomatoes, seeded and fined chopped
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1 red onion, finely chopped
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1 fresh green chili, seeded and finely chopped
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1 tablespoon lime juice
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2 tablespoons olive oil
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2 tablespoons finely chopped fresh coriander leaves
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4 pita breads
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3 -4 garlic cloves, minced
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1/2 teaspoon dried red chili pepper flakes
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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6 tablespoons olive oil
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2 garlic cloves, minced
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salt & freshly ground black pepper
Instructions
- 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.
- Cover and let stand for 30 minutes at room temperature to allow the flavours to blend.
- Serve chilled or at room temperature.
- You may make the salsa upto a day in advance, cover and refrigerate.
- To make the pita crisps, first of all, pre-heat oven to gas mark 4/350F/180°C.
- Split pita breads open into two.
- Combine oil, garlic, chilli, oregano, thyme, salt and pepper in a bowl.
- Brush crumb sides of pita halves with the spicy oil.
- Place oiled side up onto a baking sheet.
- 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).
- Remove from the oven and transfer onto a wire rack and leave to cool.
- Break into large pieces and serve.