Roast Tomato and Chilli Salsa

Thomasina Miers's fresh and fiery salsa has all the flavours of Mexico.

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
4 plum tomatoes
2 cloves of garlic, unpeeled
1 large jalapeno chilli
1 large tablespoon chopped coriander
1/2 white onion, finely chopped and rinsed under cold water
Juice of 1/2 lime
Pinch of sea salt

Gather together all of your ingredients and heat a large, heavy-bottomed frying pan over a high heat.

Place the tomatoes, garlic and chilli in the dry frying pan and dry roast until they are blackened, blistered and soft. The tomatoes will take a little longer, so remove the garlic and chilli first as they are cooked (about 5 to 10 minutes).

Remove and discard the stem from the chilli and the skin from the garlic and put both in a pestle and mortar. Pound to a paste, then add the tomatoes and work them into the chilli.

Add the coriander, onion and lime juice. Taste and check for seasoning.

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