-
-
Add this recipe to your binder
This recipe is in your binder
-
Roast tomato salsa recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
2 ratings
With a light spice and great depth of flavour this roasted tomato salsa recipe is easy-to-make and perfect served with meats, fish or even just as a dip. Roast your veg until lightly blackened and blistered then blitz or pulse to your desired consistency and top with coriander. See method
Ingredients
- 500g tomatoes
- 2 garlic cloves
- olive oil
- 1 jalapeno chilli
- ½ onion, peeled and finely chopped
- juice of 1 lime
- 1tbsp coriander leaves, chopped
- salt
- pepper
If you don't have any limes, try a lemon instead
Each serving contains
-
Energy
340kj
80kcal
4%
-
Fat
6g
9%
-
Saturates
1g
5%
-
Sugars
5g
6%
-
Salt
0.5g
<1%
of the reference intake
Carbohydrate 6g
Protein 1.4g
Fibre 2.1g
Method
- Preheat the oven to 220°C, 425°F, Gas Mark 7.
- Place the tomatoes in a large roasting in with the unpeeled garlic cloves and chilli and drizzle lightly with olive oil. Roast in the oven until the skins are blackened and the tomatoes are soft – about 40 minutes. Leave to cool.
- Remove the skins from garlic, then place the contents of the roasting tin in either a pestle and mortar if you have one, or a food processor. Add the onion and lime juice and either pound or pulse until you have a rough consistency – not too smooth.
- Add the coriander leaves and season.