Roasted Hot Salsa

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Roasted Hot Salsa

 

 

500 g (17 1/2 oz) small roma tomatoes, halved

6 to 8 garlic cloves, peeled

2 fresh green -OR- red serrano -OR- jalapeno chillies

1/2 onion

frsh coriander (cilantro)

 

 

1. Preheat oven grill (broiler).

 

2. Place tomatoes, garlic cloves, chillies and onion in a grill pan.

Brush them all with some oil. Grill (broil), turning frequently, for

10 to 15 minutes or until pieces char to a dark golden brown.

 

3. Remove to a food processor as the vegetables cook. Season with

black pepper. Add 1/2 cup water. Process using Pulse and adding

more water as needed to make a thick salsa.

 

4. Stir in some chopped coriander (cilantro). Store, covered, in the

fridge for up to 5 days or freeze.

 

 

Makes 2 1/2 cups.