Roasted Tomato & Chipotle Salsa

Roast Tomato and Chipotle Salsa

Just a little salsa. A very good salsa. You know what this is? It’s low pressure. It’s just a chill little something. A taster. Something for sitting around with friends over, while the sun sets. Lunch was a few hours ago, nobody’s thinking about dinner yet, and something spicy and salty would go perfectly with these drinks.

The recipe is as chill as the end product. Take a few ingredients, ┬áchar them in a dry pan, or even over a fire, chop them up and stir them together. It’s got smoke and spice and tang and it’s just a great salsa. Hope you like it.

What you need:
3 plum tomatoes
1/2 red onion, cut into quarters
1 clove garlic, whole and peeled
2 chipotle chillies in adobo (this stuff comes in a can from specialty stores – I like La Morena brand)
1/2 bunch coriander/cilantro (this is about 1/2 cup chopped leaves and stems)
Salt
1 lime

So first you want to heat a cast iron pan over medium-high heat.┬áPlace the tomatoes in whole, along with the onion and garlic and let everything get good and charred. The onion and garlic are ready when they have nice dark patches of colour, but are still a little firm. The tomatoes are done when they are blackened all over, steamed through and splitting open. Take each ingredient out when it’s done and toss into a blender with the chillies and coriander. Pulse until everything is chopped and chunky – it will be a liquidy salsa, but the end texture depends on how ripe and juicy your tomatoes were. Add salt and lime juice to taste. Eat like salsa.

xx
Sarah

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