INGREDIENTS

Salsa:

2 cups yellow cherry tomatoes, sliced in half

1/3 cup onion, chopped 

½ teaspoon salt (add more to taste)

1½ tsp lime juice

¼ cup fresh cilantro, chopped

1/3 cup yellow capsicum, diced

1 small clove garlic, finely chopped

Shamrock chips:

2 or 3 spinach tortilla wraps

Olive oil spray or cooking oil spray

Salt.

Instructions

STEP 1: Squeeze the tomatoes a little over the sink to get some of the juice out.

STEP 2:Place all ingredients into a blender, and blend until just mixed. If you have a variable speed blender, set it close to the lowest level.

STEP 3:Place the salsa in fridge until serving.

STEP 4: To make shamrock chips, preheat oven to 180 degrees. Push a shamrock cookie cutter into the wraps to create shamrock shapes (or cut them out with scissors if you don't have this cookie cutter).

STEP 5: Place the cut-outs onto a baking tray, spray lightly and sprinkle with salt.  

STEP 6: Cook in the oven for five to six minutes or until firm. Check them often to make sure they don't go brown.