Photo: William Meppem
- 6 vine-ripened tomatoes, each cored and cut into 6 wedges
- 4 tbsp extra virgin olive oil
- sea salt
- 1 1/2 tbsp chipotle chilli powder (use less if you prefer a milder salsa)
- juice of 2 limes
Cook the tomatoes over a high heat for 10 minutes in a non-stick pan; they will start to stick and burn. Scrape with a wooden spoon and add the oil and salt.
Reduce the heat to medium and continue to cook the tomatoes to form a sauce. Add chilli powder and cook for 1 minute.
- Cuisine - Mexican