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  • Roasted Tomato And Coriander Salsa

    From Ben Collver@1:124/5016 to All on Sunday, February 15, 2026 08:10:38
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roasted Tomato And Coriander Salsa
    Categories: Mexican, Salsas
    Yield: 1 Batch

    1 1/4 lb Tomatoes (500 g)
    2 Fresh serrano chilies
    1 Onion
    1 Lime; juice of
    1 bn Fresh cilantro (coriander)
    Salt

    Preheat oven to 200°C / 400°F. Cut the tomatoes into quarters and
    place them in a roasting tin. Add the chilies. Roast for 45 to 60
    minutes, until the tomatoes and chilies are charred and softened.

    Place the roasted chilies in a strong plastic bag. Tie the top to
    keep the steam in and set aside for 20 minutes. Leave the tomatoes to
    cool slightly, then remove the skins and dice the flesh.

    Chop the onion finely, then place in a bowl and add the lime juice
    and the chopped tomatoes.

    Remove the chilies from the bag and peel off the skins. Cut off the
    stalks, then slit the chilies and scrape out the seeds with a sharp
    knife. Chop the chilies roughly and add them to the onion mixture.
    Mix well.

    Chop the coriander and add most to the salsa. Add salt, cover and
    chill for at least 1 hour before serving, sprinkled with the
    remaining coriander. This salsa will keep in the fridge for 1 week.

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