Mexican roast tomato hot sauce

Babiche Martens

Makes approximately 3 x 250 ml jars. Will keep for 3 months refrigerated.

Ingredients

1	Lime, (zest and juice of)
1 bunch	Coriander, (or half a cup chopped)
4 cloves	Garlic
½ Tbsp	White vinegar
2	Red chillies, (or according to taste, thai birdseye or habanero)
1	Red onion, (chopped)
1 kg	Large ripe tomato (Main)
1 Tbsp	White sugar
1 to taste	Salt

Directions

1. Preheat grill and place the tomatoes on a tray. Place close to the heat and grill for 5 minutes then turn and repeat. The skins should be black.
2. When cool enough to handle, remove the skins and add the tomatoes and all juices to a blender.
3. Add the rest of the ingredients then blend until smooth. Taste then add more chilli and/or salt if desired. Pour into sterilised jars, seal well and refrigerate.