One of my all-time favourite recipes. This salsa is the perfect combination of flavours and has plenty of depth thanks to the charred tomatoes.
This is one of my all-time favourite recipes I’ve developed. It all comes together perfectly just make sure you use enough salt. Salt really brings all the flavours together.
You want to cook the tomatoes till very black on the bottom. Leave them undisturbed! They can spit quite a bit of water at you so be careful.
You may need to add some water back in at the end as the pectin in the tomatoes sets and thickens. Add about a tablespoon back in or more if needed.
If you need any help, or have any questions, you can message me on my Instagram @bonniedoesfood.
Please refer to my IGTV to watch me make this.
875g on the vine tomatoes
Olive oil for frying
1/2 white onion, peeled
3 garlic cloves, peeled
1 fresh red chilli, halved, seeds removed if you want this more mild
2 limes, juiced
About 1/3rd of a pack of fresh coriander
1 tsp salt / more salt to taste
Freshly ground pepper
1 chicken stock cube
FOR THE SALSA:
Use a sharp knife to half the tomatoes. Then take a teaspoon to scoop the watery seeds out of the tomatoes. Discard the seeds.
Heat a couple of frying pans over a high temperature with about 1 tbsp of olive oil. Lay the tomatoes in the hot oil carefully. Making sure to not overcrowd. Do this in batches if necessary.
Cook the tomatoes for about 5 minutes, until they’re black on the bottom. Flip and cook for another 3-5 minutes until the other side has charred too.
Transfer the tomatoes to your blender of choice, along with the oil they cooked in.
Put the frying pans back on the heat and add some more olive oil. Add the garlic cloves, chilli and onion to the hot pan.
The garlic cloves will cook quickly, when one side is golden, transfer these to the blender.
Cook the chilli until blackened on both sides and do the same with the onion. The onion will take the longest to char so keep an eye on the chilli and add to the blender whilst the onion finishes charring.
Add the lime juice, coriander, chicken stock cube, salt and pepper to the blender.
Blend until thick and smooth, but with some texture. You don’t want this totally smooth.
Taste and check for seasoning, add more salt if needed.