Two Tomato and Chilli Salsa
- 1 Large tomato (e.g. heirloom)
- 4 Small tomatoes (e.g. plum)
- 4 Dried chillies (e.g. ancho, guajillo, pasilla)
- 3 Cloves of garlic, unpeeled
- ½ Onion
- Juice of 1 lime
- 1 Handful of coriander leaves
- 1 Tbsp of extra virgin olive oil
- Salt & pepper
Peel and roughly chop the onion, then roast it along with the unpeeled garlic cloves and the small tomatoes at 220°C for 15 minutes.
Slice the chillies in half and remove the seeds and stalks, then heat a pan and toast them for just 1 minute.
Cover the large tomato with boiling water for a minute or so, then cool off and remove the skin. Chop it roughly, removing any hard parts.
Squeeze the garlic out of its skin once roasted, then put all the ingredients into a food processor, saving a couple of coriander leaves for a garnish. Blitz for at least a couple of minutes until the sauce is very smooth, adding more olive oil if necessary to help it mix.
Season with salt and pepper to taste, then scoop into a serving dish and garnish with the reserved coriander leaves. Serve with tortilla chips or fried meat.