We will soon have a glut of tomatoes to use up and this easy salsa can be used in many different ways and if you make a large batch, it can last for at least a week if covered and left in the fridge. It’s ideal just as a dip, in a chilli, spooned over some steak or chicken for a Mexican wrap, as a homemade pizza base, marinade chicken, steak or lamb ready for the BBQ or simply serve with sausages and burgers instead of tomato sauce.
Tomato & Lime Salsa
You will need;
350g fresh tomatoes – large or small
1 onion – peeled and cut into quarters
1 lime – cut into quarters
2 chillies – whole with the skin on
2 cloves garlic
Vegetable oil for cooking
Salt & pepper
Pre-heat the oven to 190C/gas mark 5. Cut large tomatoes in half and any small ones can be left whole. Place the tomatoes, onion lime & garlic onto an oven proof baking tin, drizzle with a little oil and add a pinch of salt and pepper. Place in the oven for 25 minutes. After 25 minutes, add the whole chillies to the tin and cook for a further 20 minutes. The tomatoes, onions & chillies will look charred, and that’s what it should be like to get the flavour in the salsa. Remove the tin from the oven and carefully transfer the tomatoes and onions to a food blender. Take the tops off the chillies, remove the skin from the garlic and add this to the tomatoes. Squeeze the roasted lime juice into the tomatoes. Blitz the salsa mix until smooth, adding more salt & pepper if needed. Any that’s left can be kept covered in the fridge for up to 5 days.
Recipe by Donna Thomas
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