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Roasted tomato salsa
Roasted tomatoes, garlic, onion and chilli are blended with coriander and cumin to create a smoky, spicy salsa.
Ingredients
Serves: 24
- 12 plum tomatoes
- 2 cloves garlic, unpeeled
- 1 small onion, quartered
- 1 green chilli
- 1 1/2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 3 tablespoons fresh lime juice
- handful chopped fresh coriander
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- Preheat the grill.
- In a medium baking dish, place tomatoes, garlic, onion and chilli, and drizzle with olive oil.
- Checking often, grill 5 to 10 minutes, or until outsides of vegetables are charred.
- Remove vegetables from heat. Remove and discard tomato cores, chilli stem and garlic skins.
- In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and coriander.
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Reviews & ratings
Average global rating:
(210)
Reviews in English (168)
I don't know what I did wrong here, but my salsa didn't taste smoky at all - it was rather insipid. If I was to make this again, I'd maybe add a bit of red wine vinegar for some extra bite. - 22 Dec 2012
Great salsa! The first time I made it, I thought that the charred skin was to be removed before blending. I tried it both ways and found the charred skin adds a lot of flavor. I core the tomatoes & jalapeno, cut them in two and place them skin side up before broiling; I found this faster and not as messy handling the hot foods. Great way to eat healthy tomatoes; I use this sauce as a side dish with chicken or beef too. - 24 Aug 2003 (Review from Allrecipes US | Canada)
I've made this salsa a number of times, and adjusted it each time. I have add about 8-10 cloves of garlic to one batch; it was excellent. I also have swapped the jalapeno out and replaced it with habaneros and scotch bonnets, just to see how it tastes. If you like a bit more heat than what a jalapeno delivers, try the scotch bonnet variety instead (be sure to wash your hands well after handling and do NOT touch your eyes!). I also have used a small spanish onion or red onion, and like the results better than with a plain white onion. One very helpful thing I've done based on the advice of another reviewer: I halve and core the tomatoes *before* putting them in to roast and remove the skin from the garlic cloves as well. It makes it MUCH easier to handle after you take them out from under the broiler. Very good, adaptable recipe. - 03 Dec 2003 (Review from Allrecipes US | Canada)