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Burnt tomato salsa
Makes 800g Sauces and accompaniments
Ingredients
- 600g tomatoes
- 6 garlic cloves, skin on
- 1 red onion, quartered (stalk left intact)
- 1 dried arbol or pequin chilli, or other medium–hot dried chilli, finely sliced or chopped (or 1 fresh red or green chilli, left whole for blistering)
- ½ small bunch coriander, roughly chopped
- 1–2 limes
Method
Put the whole tomatoes, garlic and quartered onions (along with the fresh chilli, if using), in a dry pan and cook over a high heat for around10 minutes, turning every now and then, until blistered, well charred and blackened in places. Remove from the heat and leave to cool, then remove the skins from the tomatoes and garlic (and fresh chilli, if using).
Finely chop the charred vegetables together and season with salt and pepper, then add the coriander, along with plenty of lime juice, to taste.
Finely slice or chop the dried chilli, if using, and add to the salsa, mixing well.
Use in long-slow-cooked South American dishes or pair with tacos, quesadillas or burritos. The salsa is best eaten on the same day, but will keep in the fridge for up to 3 days.
This recipe featured in the August/September 2022 issue of Food and Travel. To subscribe, click here.
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