Instructions

1. Prepare Vegetables Cut the tomatoes and the onion in half. Spread them cut-side down on a baking tray lined with aluminium foil.

2. Wrap Aromatics Wrap the garlic cloves and chili peppers in a small piece of aluminium foil to prevent them from burning, and place this packet on the tray.

3. Roast Roast in the oven for 25 minutes at 180°C (fan).

4. Blend Allow the vegetables to cool. You can discard or leave the tomato skins according to your preference. Place the roasted tomatoes, onion, garlic, and chilies into a blender or food processor and blend until combined but slightly chunky.

5. Season Transfer to a bowl. Add the chopped coriander, squeeze in lime juice, and season with salt to taste. Mix well.

6. Serve The salsa is ready to eat straight away, though I usually refrigerate it for a while to let the flavors meld.