Making your own salsa is not difficult and the result
is miles better than any salsa you can buy in the shops. The tomatoes and
chiles in my recipe are roasted first under the grill (broiler) and then
blended with the other ingredients to make a rich flavoured, fresh tasting
- 5 ripe red tomatoes
- 3 green Kenyan (Fresno) chiles, halved lengthways - stalks, veins and
- Half teaspoon ground, dry roasted cumin seed (see method)
- 1 shallot or 2 spring onions (scallions) - finely chopped
- 2 teaspoons chopped fresh coriander (cilantro) leaf
- Salt to taste
- A little tomato purée
- Cut the tomatoes in half down through the stalk end. Put the tomato
halves, skin side up, under a hot grill (broiller) and grill until the
skins blacken. Put on a plate to cool a little then remove the skins. Now
remove the seeds and pulp and keep the tomato flesh.
- Grill (broil) the halved chiles, skin side up, until the skins begin to
blacken and blister. Put immediately into a plastic bag and seal. Leave for 10
minutes then remove chiles from the bag and peel off the skins. Chop the
chiles into small pieces.
- Sprinkle some whole cumin seeds into a cast iron frying pan which has
been heated over a medium heat. Move the seeds around in the pan until they
darken a little and you get a wonderful fragrant smell coming out of the pan.
Tip out the seeds onto a plate to cool. When the seeds are cool, grind
finely in a pestle and mortar or electric grinder. Use half a teaspoon of the
- Add all the ingedients to a blender and whizz for a short while. Do not
overdo it. The end result should have a chunky texture and not be a purée.
- If the tomatoes were watery (as most shop-bought ones tend to be - grow your
own!!) add a little tomato purée to thicken but the salsa
does thicken anyway in the fridge.
- Cover and refrigerate for an hour before using. Then watch how fast
the salsa gets eaten !!