Odds and Sods

Chilli Salsa
1. 

A simple roast chilli salsa

Ihis is a quick and easy table salsa the likes of which qrace every cantina across Mexico, and it goes with anything. Once you have a feel for how to roast vegetables in a dry fryinq pan, start experimenting with different chillies.

4 plum tomatoes
2 cloves garlic, unpeeled
1 large jalapeno chilli
1 heaped tbsp coriander, chopped
half white onion, finely chopped and rinsed under cold water
half lime, juiced
pinch of sea salt

Heat a large, heavy-bottomed frying pan over a high heat. Put the tomatoes, garlic and chilli in a dry frying pan and dry roast until they are blackened, blistered and soft. The tomatoes will take a little longer so remove the garlic and chilli first as they are cooked (about 5 to 10 minutes).

Remove and discard the stem from the chilli and the skin from the garlic and put

both in a pestle and mortar. Pound to a paste, then add the tomatoes and work

them into the chilli. Add the coriander, onion and lime juice.

Taste and check for seasoning. This can all be done in a food processor, but you will lose the lovely rough consistency that you get with the pestle and mortar.

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