Designed for snacking, topping, or cooking delicious Mexican style recipes with a char-baked crunch, Salmas will add a taste of Mexico to your dishes this summer, with this simple step recipe using ingredients found in your store cupboard or freezer.
Preheat the grill on high.
Heat the oil in a large frying pan over a medium heat and fry the onion, peppers, garlic and sweetcorn for 5 mins until slightly softened. Add the tinned tomatoes and chipotle paste, increase the heat to high and simmer for 10 mins until thickened. Season to taste with salt and black pepper.
Pour half the tomato sauce into the base of a small, 1 litre ovenproof dish and top with Sanissimo crackers. Spread on half the soured cream, followed by the remaining tomato sauce. Finish with a layer of crackers, the remaining soured cream and a layer of cheese.
Place under the grill for 8-10 mins until golden and bubbling. Serve sprinkled with coriander (optional).
TIP: Substitute the peppers for 500g frozen peppers and the onion for 300g frozen onion if preferred. While chipotle paste adds an authentic Mexican smokiness, it can be omitted. Substitute the cheese for any cheese of your choice.