Roasted-Tomato Salsa
Tomato salsa with coriander, lime and chilli.

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Roasted-Tomato Salsa

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Ingredients

Adjust Servings:
10-12 cherry tomatoes
1 spring onion
1/2 bunch fresh coriander
1 red chilli, seeds removed
The juice of 1 lime
1 tsp. balsamic vinegar

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Roasting the tomatoes first gives a great depth of flavour to this salsa.

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    I absolutely looooove salsa and this Roasted-Tomato Salsa totally takes it up a notch when you’re serving Mexican food.

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    Steps

    1
    Done

    Put the tomatoes in an oven-proof dish with a drizzle of olive oil and a grind of salt and pepper. Roast at 200°C for about 15 minutes or until the skins begin to burst.

    2
    Done

    Meanwhile, add the spring onion, coriander and chilli to a food processor and blitz coarsely. If you don't have a food processor then get chopping!

    3
    Done

    When the tomatoes are cooked, add them to the onion mixture in the processor. You can remove their skins first if you like - for a smoother finish - but it is a bit of a faff.

    4
    Done

    Add the lime juice and the vinegar and give it all one more quick pulse, just to combine.

    5
    Done

    Serve with fajitas or quesadillas, or just with tortilla chips for dunking!  

    TfB

    Owner/Author of The Food Brood

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