Homemade salsa with rye mountain bread crisps
1 large avocado (or 2 smaller ones), ripe but firm to the touch.
4 – 5 ripe tomatoes
½ - 1 cup of basil (depending on how strong you like the flavour)
1 Spanish onion
1 green capsicum
2 cloves of garlic
Pinch of sea or rock salt and ground black pepper
Good quality olive oil
Rye mountain bread
Mixed dried herbs
Rice bran oil
Preheat your oven to around 150 degrees.
Use kitchen scissors to cut the mountain bread into small pieces. If you’re feeling extra festive, you may want to use a cookie cutter to create different shapes.
Arrange on a baking tray and brush lightly with a little rice bran oil.
Sprinkle dried herbs over the top and place in the oven for 3 – 5 minutes, or until crunchy. These crisps can go from just right to ‘burnt’ very quickly, so make sure you keep an eye on them!
Repeat the process until you have made the quantity you are after.
Finely dice garlic, onion and capsicum and set aside in a bowl.
Chop avocado into small cubes, roughly 1cm cubes and add to the onions, garlic and capsicum.
Roughly dice the tomatoes and place in a colander. Using the back of a spoon, gently squeeze out any extra liquid from the tomatoes and discard. This will help intensify the flavours. Add them to the mixture.
Add a few teaspoons of olive oil, salt and pepper to taste and gently mix all the ingredients together.
Serve alongside your toasted mountain bread.