Roast Tomato Salsa

Serves: 8

Preparation time: 10 minutes

Cooking time: 20 minutes


  • 5 medium-sized, vine-ripened, Flavorite tomatoes
  • 3 garlic cloves (unpeeled)
  • 1 long green chilli (Serrano)
  • 1 hot green chilli (jalapeno)
  • 1/2 red onion
  • 30 coriander leaves
  • 1 lime
  • Salt


  1. Place a heavy-bottomed fry pan on a high heat
  2. Place Flavorite tomatoes, chillies, and garlic cloves (with their skin still on) in the pan to toast. Turn them all when one side blackens
  3. When the garlic feels soft, after about 6 minutes, remove from the pan
  4. Likewise, when the chillis feel soft, after about 10 minutes, remove from the pan
  5. Remove the chilli stem (if they have them) and mash the chilli and the garlic together with either a mortar & pestle or a mixing bowl and the biggest wooden spoon you can find
  6. The Flavorite tomatoes will take about another 10 minutes to get burnt on all sides so while this is happening, finely dice the onion and rinse in just boiled water
  7. Pat the onion dry and add to the pounded chillis
  8. When they are soft, mash in the tomatoes
  9. Season with lime juice and salt before stirring through the coriander leaves
  10. Serve with steak, slow-cooked pork shoulder, pan fried chorizo or even barbecued chicken pieces

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