Grilled Tomato Confit Salsa Recipe

How to cook this tasty salsa dish:


10 firm ripe plum or roma tomatoes which have been sliced in half
50g of finely chopped red onion
1 deseeded jalapeno chilli which has been finely chopped
3 crushed garlic cloves
1 tablespoon of lime juice
25g of fresh coriander
One quarter of a teaspoon of ground cumin
Extra virgin oil
One quarter of a teaspoon of coarse sea salt

Cooking Instructions

Brush the tomatoes with the oil. Place them skin side down over a medium heat and grill for 20 minutes.

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Transfer them to a bowl, removing the outer skins. These are no longer needed.

Set aside to cool for 20 minutes.

Drain out the excess tomato liquid and throw out.

Cut the tomatoes into shredded pieces and put into a bowl.

Add all the other ingredients, except the sea salt, and stir.

Add the salt and then transfer to a serving bowl.

Sprinkle the fresh coriander over the top.

Serve with corn chips.

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