I made this salsa as part of a larger Mexican meal and it’s one of the best salsas I’ve ever made! Most of the salsas I make at home are freshly chopped and uncooked so this one brought in a bit of a different flavour to my Mexican feast. I’m sure you will also find this salsa to be delicious and it goes very well with any meat or veg, in fajitas, tacos, burritos, quesadillas or whatever your dish of choice. This is part of a recipe that I found in BBC Good Food magazine (issue Feb 2010) but the salsa was the definite highlight for me.
Smoky chipotle and roast tomato salsa
Serves 4 | Prep 10 minutes | Cook 10-15 minutes | Easy, Vegan, Gluten-Free
What you’ll need:
- 1 red onion, thickly sliced;
- 6 medium plum tomatoes, halved;
- 8 fat garlic cloves, unpeeled;
- 2 tbsp chipotle paste;
- 1 tsp hot chilli powder;
- 1 tbsp soft brown sugar;
- juice of 1 lime.
To make the salsa heat the grill to high. Arrange the red onion, plum tomatoes cut size up and garlic cloves. Season and grill until blackened, for about 15 minutes, removing the garlic cloves halfway through. The garlic should be browned and slightly soft, and the peal should come right off. Peel the garlic and when the rest of the vegetables are done, add all ingredients to a blender and whiz until smooth. Season to taste.
Serve the salsa warm and heat through if needed.