Prep: 5 min
Cook: 15 min
This salsa uses a classic Mexican cooking technique of dry-roasting vegetables in a frying pan. The vegetables become charred in patches, which gives them a rich, smoky flavour. Most chillies are cooked like this for table sauces and other dishes.
3 large tomatoes
2 medium green chillies
3 garlic cloves, unpeeled
2 medium red onions cut into 3 or 4 chunks
A large handful of coriander, chopped
Half tsp of red wine vinegar
Salt and pepper
METHOD
Put the tomatoes, chillies, garlic and onions in a large, dry frying pan. Cook over a fairly high heat for 10-15 minutes, turning the vegetables over occasionally. You want to have them charred and blackened in places. When they have cooked, stem the chillies and slip the garlic cloves out of their skins. The garlic should be soft from the cooking. Cook it for a little longer, if it still feels hard and raw. Put all the ingredients in the food processor and whiz for 5 minutes. Put in a bowl and add to the table.