This is a super easy, super fiery fresh Mexican Salsa which will add a spark to many dishes, including fajitas, wraps, salads, jacket potatoes, burgers, nachos, BBQs and crackers. You can cut down on the chillis and add more tomatoes if you like it milder.
Here's what you need (makes a small bowl of salsa):
12 baby plum tomatoes
1 green chilli pepper
1 red chilli pepper
The juice of 1 lime
1 red onion
4-5 cloves garlic
A small bunch of coriander
Place the tomatoes, chillies and garlic whole and unpeeled into a hot griddle pan or frying pan without any oil.
Turn the around until charred all over.
Take the stalks off the chillies and the skins off the garlic and tomatoes once cooled.
Peel and chop the onion and rinse the chopped onion under cold water for a minute or so.
Add all of the ingredients into a food processor and pulse until a chunky consistency.
Add sea salt to taste.
Alternatively, you can make this using a pestle and mortar if you do not have a food processor.
The salsa will keep for 4 days in the fridge in an airtight container.
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Big Vegan Love,