Try this easy vegan tomato salsa. It's smoky, tangy and spicy; the perfect dip to rival any shop bought one.
Burnt vine tomatoes, lime and jalapeño mixed with coriander and fresh tomato. Perfect for dipping.
Ingredients (serves 4):
3 vine tomatoes
10g coriander (or parsley if you prefer it, it also works very well)
1 green chilli i.e. jalapeño
1/2 lime, charred and juiced
1/2 lime, juiced
1 Tbs EVOO
Sea salt
Method for this romesco recipe:
Put 2 tomatoes, the green chilli and 1/2 lime on aluminium foil, top with a bit of sunflower oil and salt, then cover them in the foil. Bake in the oven at 200°C for 50 minutes, then turn the oven off and leave them to cool down. Peel off the skin of the chilli and tomatoes. N.B.: If you have a gas hob, cook them whole directly on the flame until blackened all over (just make sure to prick them with a fork first). If you have a bbq, you can char them directly on the grill too.
Thinly dice the remaining vine tomato and transfer to a serving bowl.
Put all the other ingredients (except the diced tomato) in a food processor, including the juice of the charred lime and fresh lime. Blitz until smooth.
Mix the salsa with the diced tomato for a thicker chunky texture.
Finish off with an extra drizzle of EVOO, and a pinch of sea salt on top.
Dip some tortilla crisps into it and enjoy. Bon appétit!
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