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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Fresh salsa with a bit of a kick; great flavour from the tomatoes, peppers and garlic being roasted! After several requests from friends for the recipe, here it is. Ingredients:
10 tomatoes |
3 chilies (jalapeno, or thai chilis are fine) |
3 garlic cloves |
1 small onion, minced |
1 lime |
1 bunch cilantro (coriander) |
salt and pepper |
Directions:
1. Broil the tomatoes with their skins on until blackened on all sides, about 10 minutes.
2. Meanwhile dry pan fry the peppers and garlic (also with their skins on) until blackened, about 10 mins for the peppers and 15 for the garlic.
3. Take tomatoes out and remove skins; allow to cool.
4. Chop tomatoes in a bowl or put in a food processor to get the right consistency.
5. De-seed the peppers and chop finely; remove the garlic’s skins and mince.
6. Cut up the onion.
7. Add peppers, onion, and garlic to tomatoes along with the juice of one lime.
8. Add chopped cilantro per your preference, a dash of pepper and a teaspoon or so of salt.
9. Taste and change according to your preferences.
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