Roast Chilli Salsa

Preparation Time: 20 minutes

Cooking Time: 20 minutes

This is a wonderfully fresh, zingy salsa, with a kick. Salsa is a natural accompaniment to any Mexican dish, and this one doesn't disappoint. This recipe is for chilli lovers, but for a milder version you can always use less chilli. Roasting the veg adds a whole new dynamic to this recipe, and especially the chilli, as it allows the heat to permeate every part of the salsa while sweetening the flavor.

Ingredients:

200g Cherry Tomatoes

3 Red Chillies 

1 Red Onion

1 Red Pepper

3 Spring Onions

Juice of 1 Lime

Good Handful Fresh Coriander

Sea Salt and Cracked Black Pepper

Tbsp Olive Oil

Method:

Preheat your oven to 180C. While this is heating up, chop your onion and pepper in half, and with the three chillies, place them on a lined baking tray. Rub each of the vegetables with some olive oil and put them in your oven for 20 minutes.

While the veg is roasting, chop up your cherry tomatoes. I usually do quarters, but throw in some random halves and finely chop some.  Throw these into a bowl with all the seeds. I always add my salt and pepper now, as the salt starts to draw out the moisture from the tomatoes. Chop up your spring onions and add them to the bowl also.

When the peppers start to blister, its time to take the veg out and let it cool for a few minutes before chopping. Dice your onion and peppers and add them straight to your bowl. With your chilli peppers take the stalk off, and with the flat edge of a knife squeeze the flesh and seeds out of the skin. Run your knife through the insides of the chilli a few times to create a nice smooth, spicy paste, then add it to your bowl.

Last but not least roughly chop the coriander, add the lime juice and give everything a good mix. Taste for seasoning, and enjoy!

This Salsa is a perfect addition to a burrito with my Pulled Pork.