Mmmm, salsa…. The perfect way to liven up a plate of food. Mexican dishes, of course, but it can also transform a sandwich filling or many veggie dishes. I can’t wait to try tiny kitchen stories‘ brilliant sounding salsa that keeps for up to six months…. how cool is that, salsa constantly ‘on tap’ in the fridge?! In the meantime, here’s one of our staple tomato salsas…. This one is made from ‘dry roasting’ the veggies in a hot dry pan, blackening them almost, giving a beautiful smokiness, but also with lime and coriander giving the fresh vibrancy that any good salsa should have. This was inspired by one of Thomasina Miers‘ recipes.
Chargrilled Salsa (dairy-free, egg-free, nut-free,soya-free, gluten-free, vegetarian and vegan)
makes 1 bowlful
- 3 spring onions
- 1 fresh chilli
- 6 tomatoes (not big ones)
- 1 tsp salt
- pepper, to taste
- juice of 1/2 lemon or lime
- handful of coriander
– In a dry frying pan, scorch the onions, tomatoes and chilli until they are nicely blackened
– Place in a food processor/blender and whizz up to a rough chop
– Add the salt, pepper, lemon/lime and coriander and whizz again.
– Taste and adjust the seasonings.