Roasted Salsa

Roasted peppers, tomatoes, chilies and onions
  • Time: 1hr
  • Makes: 28fl oz

Ingredients:

  • 8 salad tomatoes
  • 3 cloves garlic
  • 2 pointed peppers
  • 1 white onion
  • 1 red pepper
  • 1 yellow pepper
  • 2 hot green chillies
  • Juice of 2 limes

Method:

  1. Preheat oven to fan 180C and place a large roasting tin in the oven.
  2. Wash and dry all veg and cut the end off the garlic cloves so that you can squeeze them out when they’re finished roasting.
  3. Deseed the pointed peppers and the red and yellow bell peppers, and cut them into quarters. Cut the tomatoes in half and remove the hard core. Peel and quarter the onion.
  4. Toss all the veg with a bit of olive oil and salt, and empty them onto the preheated roasting tin.
  5. Make sure nothing is stuck to the tin, then roast until you see some char.
  6. When all the vegetables are soft and roasted, remove from the oven and allow to cool – about 10 minutes. Cut the tops off the 2 green chillies, and blend everything. Add lime to taste – I found the juice of 2 to be enough.

Perdi’s tips:

This salsa is quite sweet – if that doesn’t work for your meal, you can omit the pointed peppers, or add some soy sauce along with the lime after blending.