Food and Travel Magazine | Burnt tomato salsa

Name: 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

foodandtravel.com

Blackening the tomatoes, onions, garlic and chilli adds a wonderful spice, with notes of deep smokiness to this lime-spiked salsa. Great with tacos or…

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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