Amanda Laird: Mexican roast tomato hot sauce

Mexican roast tomato hot sauce. Photo / Babiche Martens

Makes approximately 3 x 250 ml jars

Will keep for 3 months refrigerated

1 kg ripe tomatoes
2 red chillies, or more according to taste - Thai birdseye or habanero
1 medium sized red onion, chopped
1 bunch of coriander or 1/2 cup chopped
4 cloves garlic
zest and juice of one lime
1 Tbs white sugar
1/2 cup white vinegar
Salt to taste

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.