Roasted Tomato and Coriander Salsa Recipe

Ingredients :

Serves 6 as an accompaniment

• 500g /1¼ lb tomatoes

• 2 fresh serrano chilies

• 1 onion

• juice of 1 lime

• large bunch of coriander (cilantro)

• salt

Method :

1. Preheat the oven to 200°C/400°F/Gas 6. Cut the tomatoes into quarters and place them in a roasting tin (pan). Add the chilies. Roast them for 45 minutes - 1 hour, until the tomatoes and chilies are charred and softened.

2. Place the roasted chilies in a strong polythene bag. Tie the top to keep the steam in and set aside for 20 minutes. Let the tomatoes cool slightly, then remove the skins and dice the flesh.

3. Chop the onion finely, then place in a bowl and add the lime juice and the chopped tomatoes.

4. Peel the chilies. Cut off the stalks, then scrape out the seeds. Chop the chilies roughly and add to the onion mixture. Mix well.

5. Chop the coriander and add most to the salsa. Add salt, cover and chill for 1 hour before serving, sprinkled with the remaining coriander. Store in the refrigerator for up to 1 week.

Nutritional Facts :

Per portion :

Energy  17kcals/75kJ

Protein   0.7g

Fat, total   0.3g

   saturated fat   0.1g

Carbohydrate   3.2g

   of which sugars   3.2g

Fiber   1g