Roasted Green Tomato Salsa

Tangy salsa for tacos, beans or roasted vegetables. Makes about 450 ml. Preparation: 10 minutes. Cooking: 20 minutes.

Ingredients

• 600 g firm green tomatoes, halved

• 1 small onion (100 g), quartered

• 1 green chilli, halved and deseeded

• 2 garlic cloves, unpeeled

• 15 ml olive oil

• 15 ml lime juice

• 15 g coriander leaves

• ½ tsp fine salt

Method

1. Heat the oven to 220°C (200°C fan). Toss tomatoes, onion and chilli with oil. Roast on a tray with the garlic for 18–20 minutes until tender and lightly charred.

2. Peel the garlic. Pulse the roasted vegetables with lime juice, coriander and salt to a chunky sauce. Taste and adjust seasoning.

3. Cool quickly if serving later.

Storage

Refrigerate in a covered container for up to 3 days or freeze for up to 2 months. Do not can this improvised salsa.