Red-Hot Roast Salsa | Nigella's Recipes | Nigella Lawson
While nothing quite beats my beloved Coriander/Cilantro and Jalapeño Salsa for ease, this Red-Hot Roast Salsa is scarcely difficult to make: you put everything
Keywords
- Partytime
- Nibbly
- Sociable
- Dairy Free
- Egg Free
- Gluten Free
- Nut Free
- Vegan
- Vegetarian
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Cooking tools:
- Immersion blender
- Baking sheet
- Roasting pan
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Airtight container
Ingredients
- 750 grams tomatoes (approx. 8 large-ish, halved across the equator)
- 50 grams (4-5) red chillies
- 1 large red onion (approx. 200g/7oz, peeled and cut into eighths)
- 2 red peppers (de-seeded and each one cut into about 8 strips)
- 4 fat cloves garlic (peeled)
- 1 teaspoon Maldon sea salt flakes (plus more to taste)
- 2 x 15ml tablespoons vegetable oil
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