The delicious unique flavour of this salsa comes from the fast, hot cooking of the tomatoes and chilli. It's great as part of a Mexican meal or try it as a dipping sauce with these crispy fried Mexican rolls known as tacos dorados or tacquitos.
Ingredients
| 4 | Vine ripened tomatoes (Main) |
| 1 | Red chilli, fresh |
| 1 Tbsp | Shallot, finely chopped |
| 2 Tbsp | Extra virgin olive oil |
| 2 tsp | Aged sherry vinegar, or red wine vinegar (Main) |
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Directions
- Blister the outside of the tomatoes and chilli by cooking over an open gas flame, on the barbecue or under a very hot grill. Once blackened place in a bowl, cover with plastic wrap and allow to cool.
- Peel and discard skins, dice tomatoes and chop chilli finely then mix with shallots, oil and sherry vinegar. Season with salt and pepper to taste.
