1 onion, sliced
1 capsicum, chopped
1/4 cup olive oil
1 teaspoon chopped chillies
6 cups tomatoes, peeled
15 grams Pacific Harvest karengo flakes
1/2 cup coriander, chopped

Soak the Karengo in a cup of boiling water for 10 minutes. Saute the onion, capsicum and chillies in oil for 5 minutes. Add the tomatoes and karengo and cook for another 5 minutes. Add the coriander and serve with tacos, enchiladas, refried beans or use as a dip with corn chips, etc.