Roasted-tomato Salsa

Beautiful oven-sweet tomatoes with the sourness of lime and just a kick of heat.  Now, where are those nachos?...

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Servings: 2

Prep Time: 00:05

Cook Time: 00:15

Main Ingredients

12 cherry tomatoes

1 spring onion

1/2 bunch fresh coriander

1 clove of garlic or one fresh chilli

1 lime

5 ml balsamic vinegar


1Put the tomatoes in an ovenproof dish with a drizzle of olive oil and a grind of salt and pepper. Roast at 200C for about 15 minutes or until the skins begin to burst.

2Meanwhile, add the spring onion, coriander and garlic (for a milder heat) or chilli (for a more intense heat) to a food processor and chop coarsely.  If you don't have a machine, then get chopping!

3​When the tomatoes are cooked, add them to the processor with the onion mixture. You can remove their skins first if you like, for a smoother mixture, but it is a bit of a faff.

4Squeeze in the juice from the lime and stir in the vinegar.

5Serve with fajitas or quesadillas or just with tortilla chips for dunking.

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