Grilled tomato salsa

Charring the tomatoes adds a warm smoky note to this salsa, perfect with tacos.

Credit: Mary's Kitchen Crush

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Great with Mary Berg's pork or sweet potato tacos. 

Ingredients

• 3 roma tomatoes, halved lengthwise and seeded
• ½ jalapeno chilli (pepper), halved lengthwise and seeded
• 3 cloves garlic, unpeeled
• ¼ white onion, peeled and roughly chopped
• 1 small handful coriander (cilantro)
• ½ lime, juiced
• ¼ tsp (1 g) ground cumin
• Kosher salt, to taste

Instructions

1. Heat oven grill to high and position a rack in upper third of oven.
2. Place tomatoes and jalapenos skin-side up on a large rimmed baking sheet with garlic cloves and onion. Grill until skin on tomatoes and pepper are blistered and charred, about 5 to 7 minutes. Set aside to cool for 5 minutes.  Remove as much of the charred skin as possible from the tomatoes and peppers. Remove skin from the garlic.
3. Place vegetables into a food processor with coriander, lime juice, cumin and salt. Pulse until desired consistency. Serve warm or chilled.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Great with Mary Berg's pork or sweet potato tacos.