Roasted tomato salsa

Name: Roasted tomato salsa
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 medium tomatoes, halved; ½ green capsicum, seeds removed, cut into large pieces; ½ brown onion, peeled; 4 cloves garlic, peeled; 1 bird's-eye chilli, stem removed; 1 tsp sugar; 2 tsp red wine vinegar; ½ tsp salt; 1 tbsp roughly chopped parsley

Adam Liaw

April 21, 2020

Roasted tomato salsa (for moussacos).William Meppem

easyTime:< 30 minsServes:4

This very simple salsa is perfect for tacos and nachos but it’s also lovely with roasted meats, or as a relish for sandwiches.

Ingredients

3 medium tomatoes, halved
½ green capsicum, seeds removed, cut into large pieces
½ brown onion, peeled
4 cloves garlic, peeled
1 bird's-eye chilli, stem removed
1 tsp sugar
2 tsp red wine vinegar
½ tsp salt
1 tbsp roughly chopped parsley

Method

1. Using the overhead grill, heat your oven to 200C. Place the vegetables on a lined baking sheet and grill for 15-20 minutes until partially blackened.
2. Transfer the roasted vegetables to a blender or food processor (you don't need to remove the blackened parts), add the sugar, vinegar and salt and pulse to a coarse consistency.
3. Taste and adjust seasoning, then stir through the parsley and serve.
Tip: When using a blender, always pay careful attention to texture. Pulse, rather than blend, at the beginning. You can always blend more but you can never go back.
Also try: Adam Liaw's moussacos
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.