MEXICAN SALSA RECIPES
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Salsa Recipes
Roasted Red Tomato & Chilli Salsa
From 'The Road to Mexico' by Rick Stein
This salsa brings a charred twist to a well loved Mexican classic, which brings a subtle toasted flavour to an otherwise uncooked salsa:Ingredients
- 4 ripe plum tomatoes
- 2 cloves garlic, skin on
- 1 whole red jalapeno or serrano chilli
- ¼ tsp salt
- 1 small onion, finely chopped
- Juice of 1 lime, to taste
- Small handful of coriander, finely chopped
Recipe
- Heat a dry, heavy-based frying pan until hot.
- Add the tomatoes, garlic, and chilli and roast them until they’re softened and have brown patches all over them. Remove the chilli and garlic first.
- You can roast all the ingredients in a 200°C/Fan 180°C oven for 15-20 minutes, but the frying pan method is more authentic.
- Roughly chop the tomatoes when they’re cool enough to handle.
- Peel the garlic and put it in a molcajete with the chilli (stem removed). Bash to break them up, then add the tomatoes and salt and continue bashing until you have a thick pulpy sauce.
- Alternatively, you can pulse everything in a blender to this point.
- Stir in the chopped onion, lime juice to taste, and the chopped coriander.
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