13 May 2012

Simple Roast Tomato Salsa...

...I don't like tomatoes when they are raw in salads or sandwiches, but this salsa gets you to dry roast them in a pan before using...
...and this makes the world of difference...and just look at the colours...it tasted pretty amazing too...


This is one of Thomasina Mier's recipes, from her book but also her TV show that was on Channel 5 in UK a while ago...the recipe is on the channel 5 food website, if you click on the link above it will get you there...but here is my picture step-by-step guide for you....
 Start off by dry roasting the tomatoes, chilli and garlic, just like the way you roasted them for the roasted tomato sauce in the Picadillo Recipe...
...and again, the tomatoes will take a little longer... 
 ...so make sure to take the garlic and chilli out...so it doesn't actually burn...
 get your ingredients together...some diced onion, some salt, coriander, lime and the roasted bits...skin the garlic, but this time the tomatoes and chilli can be left with the charred skin, it will add to the smokiness of the final salsa...
 ...if you are lucky enough to have one of those huge pestle and mortars, do this bit in it!! Pound up the ingredients until you get a nice chunky, rustic looking salsa...taste for seasoning and pop in the fridge until needed (or eat now of course!!)
 ...I used my food processor as my pestle and mortar is a small one, and just pulsed the ingredients instead, the end result was still chunky enough for us...and mine needed no extra seasoning at all...
...when Jules and I tasted it with some nachos, she said is was great because you could actually taste all the individual components plus the combined overall taste...which was great for me to hear, as believe it or not, this was the first time I had ever made a salsa!! (what with not liking tomatoes and all...)...it went down a treat, (although next time I may use two chillies) and the leftovers are in the fridge ready to eat up for lunch today!!


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