Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tomatoes, onion, garlic and chilli charred under the grill, then blended into a smoky, rich red salsa.
Side dish. Good with carne asada, grilled chicken or eggs. Find a main
Equipment: Grill, blender
Measures and names
Ingredients
- 500 g plum tomatoes
- ½ white onion, cut into wedges
- 2 garlic cloves, unpeeled
- 1-2 jalapeños or red chillies
- 1 small handful coriander (cilantro)
- 1 lime, juiced
- Salt
Method
- Heat the grill to high. Put the tomatoes, onion, garlic and chillies on a tray and grill for 10-12 minutes, turning once, until blackened in places and softened.
- Peel the garlic and remove the chilli stalks.
- Blend everything with the coriander, lime juice and a good pinch of salt to a slightly chunky salsa. Serve warm or cold.
Swaps and tips
Keeps in the fridge for up to 5 days. Pulse rather than blend for a chunkier texture.
Easy variations
- Add a dried chipotle for smokiness
- Use red chillies for a milder salsa
- Add a pinch of ground cumin
- Char the vegetables in a dry pan instead of under the grill
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 1 g | 5 g | 2 g | 0 g | 30 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
