Tomato salsa

Neil Perry
Tomato salsa
Tomato salsa Photo: William Meppem

A great salsa to eat in a taco.


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.

To make a feast of it, serve with: