Roasted Tomato and Mango Salsa
This weekend I’ll show you how to make some proper Mexican food. I haven’t found anything in Sydney that has really lived up to whatever standards I have for Mexican, so why not just make it at home?
Double the number of tomatoes and leave out the mango if you want “regular” salsa (adapted from One Particular Kitchen).
- 4 tomatoes, cut in half
- 1 mango, cut in half-ish (stay close to the pit and create two halves, skin on, and just eat the rest)
- 3 bullseye chilies (or less if you don’t like that much spice)
- 1 big green chili (I don’t know what it was… sorry! I don’t think it was terribly spicy)
- 1 onion, skin removed and cut in half
- 3 garlic cloves, skin on and woody end cut off
- 1/2 bunch of cilantro/coriander
- Juice of half a lime
Lay out the tomato and mango, skin side down, on a tray, with the peppers, onion and garlic. I slow roasted mine since I had things in the oven on low, but I would say 20-30 minutes at 200C / 375F, until everything’s getting golden on top.
Cool off (you may need to refrigerate), and then remove the skin from the mango and garlic. Blend with the rest of the ingredients, and eat.