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.
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
- Preheat the oven to 180C / 350F. Line a baking tray with baking paper
- 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.
- 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.
- Chop the remaining 100g of tomatoes into chunks and put aside until required.
- 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.
- 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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