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