 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
A great salsa that can be fired up if that's your thing. Serve on BBQ steak or chicken or as a dip. Ingredients:
370 g roma tomatoes |
200 g shallots |
4 birds eye chiles |
1 red capsicum, seed removed |
5 garlic cloves |
5 g fresh coriander |
1/4 cup water |
1 teaspoon cumin seed |
black pepper |
Directions:
1. Heat oven to 180.
2. Roughly chop tomatoes, shallots, capsicum, garlic and chilies (remove seeds for less heat).
3. Place in a lined baking tray and lightly brush with oil.
4. Bake in oven until tomatoes and capsicum start to blacken.
5. Meanwhile lightly toast cumin seed in a pan until aroma is noticeable. Remove from heat and grind.
6. Place all ingredients into a blender. Blend to combine but not to puree.
|
|