Roasted tomato salsa

Adam Liaw
Roasted tomato salsa (for moussacos).
Roasted tomato salsa (for moussacos). Photo: William Meppem

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.

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