A simple but delicious smokey roasted salsa which ups the ante on a regular tomato salsa. You do need to let the skin on the tomatoes blacken well. The quality of the tomatoes is key, so don’t bother making if you can’t get your hands on really good tasty tomatoes.
This roasted tomato salsa gets its flavour from the herbs and from the simple way the tomatoes and chillies are roasted in a dry frying pan. For a less spicy salsa, cut down on the chilli or deseed before use.
Heat a heay bottomed frying pan on high heat.
Place the tomatoes, chilies and garlic in a large, and dry roast until they are blistered, blackened and softened all over. The garlic and chilies will be ready at least 5 minutes before the onion and tomatoes, so remove them as they are cooked.
Cool slightly, then peel away the skin from garlic and chill (not the tomatoes). Remove the seeds from the chilli if you wish, and pound all the ingredients roughly in a pestle and mortar or puree in a food processor to a chunky consistency.
Add the chopped coriander, onion, and lime juice. Season to taste.