Roast tomato salsa
The Mexicans have so many types of sauces and salsas to accompany their dishes, meals or snacks. The best thing is these salsas are so quick and easy to make. Next time you have a party, don’t go out and buy your salsa, make your own with a few simple everyday ingredients!
This is my own very quick, roast tomato salsa. I actually use shop bought slow roasted tomatoes for this – a trick I discovered out of necessity! I was planning on making some salsa one day when I realised the only tomatoes I had were the slow roasted ones in the fridge. I thought I’d give them a try and have never looked back! The fact that the tomatoes, oil and oregano have had a longer time to mature makes a huge difference, I guess.
1 pack of about 200g slow roasted tomatoes (I use Sunblush 240g), chopped, reserve the oil
half a red onion, chopped
1 clove garlic, crushed (if you have time, dry roast this in a pan over low heat for a couple of minutes, without burning or it’ll be bitter)
half to 1 red chilli, chopped
small sprig of rosemary, chopped
1. In a roomy bowl, mix all the ingredients together, giving them a real good toss, adding about 2 tablespoons of the reserved oil from the tomatoes, or more to taste.
2. Add a light sprinkle of salt and pepper and you’re done!
Serve as a condiment to practically anything, for tortilla wraps, a dip for tortilla chips or a topping for nachos. Even good as a chutney with curry!