Your six ingredients are:
Cherry tomatoes | Spring onion (scallion) | Coriander (cilantro) | Red chilli | Lime | Balsamic vinegar
I absolutely looooove salsa and this Roasted-Tomato Salsa totally takes it up a notch when you’re serving Mexican food. I like to roast the tomatoes first, as it gives them an extra depth of flavour – perfect if you’re cooking this out of tomato season. But if you’re blessed with beautiful, sweet summer tomatoes, then please PLEASE use them raw, straight off the plant.
I like to make this salsa every time I have my Vibrant Taco Salad with Homemade Tortilla Bowls. What will you have it with?
- July 4, 2018
- 4 people Servings
- 20 min
- Print this
- 12 cherry tomatoes
- 1 spring onion (scallion)
- 1/2 bunch fresh coriander (cilantro)
- 1 red chilli, seeds removed
- The juice of 1 lime
- 1 tsp. balsamic vinegar
- Step 1
- Put the tomatoes in an oven-proof dish with a drizzle of olive oil and a grind of salt and pepper. Roast at 200°C for about 15 minutes or until the skins begin to burst.
- Step 2
- Meanwhile, add the spring onion (scallion), coriander (cilantro) and chilli to a food processor and blitz coarsely. If you don’t have a food processor then get chopping!
- Step 3
- When the tomatoes are cooked, add them to the onion mixture in the processor. You can remove their skins first if you like – for a smoother finish – but it is a bit of a faff.
- Step 4
- Add the lime juice and the vinegar and give it all one more quick pulse, just to combine.
- Step 5
- Serve with fajitas or quesadillas, or just with tortilla chips for dunking!