Roasted Tomato Salsa

After a couple of blissful months travelling, February finally brought us our fair share of generic life problems and 5.30am wake ups. But amongst all the chaos we finally have our own place to call home in Cali, Colombia! Including our own little kitchen for creating recipes (...and for dancing around in our underwear, obviously)

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This tomato salsa is the perfect addition to any Mexican-style meal and always makes an appearance at our table! It's the perfect balance of tangy and sweet, while the charred ingredients give it a delicious, smokey flavour. It's also ridiculously easy to make and has no artificial ingredients (like so many store bought condiments).

We love ours with home-made refried beans and tacos. But it's also a great as a leftover...we stir it into soups, serve it with crispy fishcakes or mix it into a salad for instant freshness.

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Ingredients (Makes 1 small jar- enough for 4 people)

2 large, ripe tomatoes
1 JalapeΓ±o 
2 cloves of garlic (keep the skins on for roasting!)
1/2 Lime
1 tablespoon olive oil
1 teaspoon apple cider vinegar (optional)
1 teaspoon of panela (or honey/coconut sugar)
1 tbsp water

1. In a heavy-bottom frying pan, dry roast the tomatoes, garlic and jalapeΓ±o until charred. (See the first photo for an idea of how they should look!). Keep turning the tomatoes to get them charred on all sides.

It's likely the garlic/jalapeΓ±o will be charred before the tomatoes, so just remove them from the pan and put to one side when ready.

2. Place the tomatoes, garlic and jalapeΓ±o in a blender or food processor. Add the juice of half a lime, a teaspoon of panela, a tablespoon of olive oil, a tablespoon of water and a teaspoon of apple cider vinegar.

3. Blend until smooth. Add salt and pepper to taste and enjoy!

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