Hot Roasted Salsa
A family favorite - this salsa recipe is the perfect accompanyment to any Mexican dish or to enjoy with some tortilla crisps. One Cook makes enough to share, refridgerate or even freeze. You might find yourself eating it right out of the bowl with a spoon
Equipment
- 1 Large Saucepan
- 1 Cutting/Chopping Board
- 1 Rectangular Baking Pan
- 1 Food Processor
- Food Storage Container for freezing leftovers
Ingredients
- 12 Large Tomatoes halved and seeded, divided
- 2 tbsp Olive Oil divided
- 1 Bunch Fresh Coriander chopped, divided
- To taste Course Black Pepper ground
- To Taste Course Sea Salt ground
- ¼ Cup Lime Juice freshly squeazed
- 4 Garlic Cloves peeled
- 1 Large Yellow Pepper finely chopped
- 6 Jalapeno Peppers finely chopped
- 1 Bunch Spring Onions finely chopped
- 1 tbsp Ground Cumin
- 1 tbsp Smoked Paprika
- 1 tbsp Chilli Powder
- 1 tsp Salt
- 2 tbsp Baron Peugeot Oxford Sauce
- 1 Bag Tortilla Crisps
Instructions
- Preheat the oven to 180℃
- Arrange 6 tomatoes cut side down on a large rectangular baking pan; drizzle with 1 tablespoon oil. Sprinkle ¼ Coriander and some Ground Sea Salt and Ground Black Peper. Roast under medium heat until skin blisters, about 4 minutes. Cool slightly; drain well.
- In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl.
- Place the spring onions, lime juice, garlic, some lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chilli pepper, salt and Baron Peugeot Oxford Sauce. Let stand 1 hour to allow flavors to blend. Serve with Tortilla crisps. or as taco or fajita topping
Notes
Some Peppers and spices can be hot
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
