Chunky Roasted Tomato Salsa

This chunky roasted tomato salsa is rich and spicy and a perfect accompaniment to your next Mexican fiesta or grill night.

I’m throwing in an extra post this week because I really feel like this salsa deserves it’s own post. It’s super simple to put together but it has an interesting twist or two.

This recipe came about as I wanted a salsa that would go nicely with empanadas because, well, you’ll see on Thursday 🙂

For this tomato salsa, I used a combination of fresh and roasted cherry tomatoes. I also roasted up some onion, garlic and chilli along with the tomatoes, then blitzed it all to a thick puree. While the vegetables were roasting, I made up a quick onion pickle to stir through the salsa at the end. The flavour packs a super enjoyable punch.

It’s the perfect combination of sweetness, spiciness and sourness and perfect for dipping empanadas. For that matter, it’d be the perfect addition to grilled meats, tacos, nachos and enchiladas too. You see where I’m heading with this, but I just had this thought, it’d go great on a burger too. Yum!

So, if you’re having a Mexican fiesta, grill night or just need a good chip dip, this Chunky Roasted Tomato Salsa is the only one you need.

This recipe for Chunky Roasted Tomato Salsa appeared first on Sugar Salt Magic.

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Chunky Roasted Tomato Salsa

Course Condiment

Servings 8 serves

Author Marie

Ingredients

• 600 g cherry tomatoes
• 1 red onion, cut in half
• 1 clove garlic (not peeled)
• 1 red chilli
• 1/2 cup coriander leaves
• 2 limes, juiced
• 1 1/2 teaspoons sugar
• pinch of salt

Instructions

1. Preheat the oven to 180C / 350F. Line a baking tray with baking paper

2. Lay 500g of  tomatoes, one half of the onion, garlic and chilli on the baking tray and roast for 20 minutes until cooked and blackened a little on the outside. 

3. Finely slice the other half of the onion and mix it in a small bowl with 1/2 a teaspoon of the sugar and the juice of one lime. Allow to marinate until required. 

4. Chop the remaining 100g of tomatoes into chunks and put aside until required.

5. Once cooked, remove skin from garlic and stalk from the chilli. and place all roasted vegetables into a blender. Add the coriander leaves, the rest of the lime juice and sugar and a pinch of salt. Puree until thick and nearly smooth. 

6. Pour the puree into a bowl, fold through most of the tomatoes and marinated onion, leaving the rest to scatter on top of the salsa. .
   

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