Tomato & Avocado Salsa


– 1 avocado
– 4 flour tortillas
– olive oil
– sea salt flakes
– 3 Beekist® Heritage Tomatoes
– 1/4 teaspoon salt
– 1 teaspoon caster sugar
– 1/2 teaspoon tobasco
– 2 garlic cloves, minced
– 1 handful picked coriander leaves, sliced
– 1 spring onion, sliced into rounds


Preheat the oven to 180°C. Slice the tortillas into 8 wedges and lay them on baking trays. Brush with oil and season with some salt. Bake for 6 minutes or until crisp.

Remove the eye of the tomatoes and chop roughly. Place into a blender with the salt, sugar, tobasco, garlic, coriander and spring onion. Pulse until finely chopped but not pureed. Transfer to a mixing bowl. Finely dice the avocado and stir through the tomato mix. Spoon into a serving bowl and serve with the chips on the side.

Serves 6