Food and Travel Magazine | Burnt tomato salsa

Ingredients

• 600g tomatoes
• 6 garlic cloves, skin on
• 1 red onion, quartered (stalk left intact)
• 1 dried arbol or pequin chilli, or other medium–hot dried chilli, finely sliced or chopped (or 1 fresh red or green chilli, left whole for blistering)
• ½ small bunch coriander, roughly chopped
• 1–2 limes