Smoked Tomato Salsa
Dive into a smoky twist on salsa: Lisa’s Smoked Tomato Salsa is a blend of charred tomatoes, tangy Romesco puree, and fresh basil, all with a delightful BBQ touch.
Ingredients
ROMESCO PUREE
¼ red chilli (deseeded)
20g toasted almonds
20g toasted hazelnut
70ml olive oil
2 peeled garlic cloves
1 slices white bread, crust off
½ red pepper (deseeded and chopped)
20g tomato puree
20ml white wine vinegar
Good pinch of Maldon salt
SMOKED TOMATO SALSA
4 large ripe plum tomatoes on the vine
1 red pepper
30ml olive oil
1 red chilli
10ml Cabernet Sauvignon vinegar
5ml lime juice
30g red onion, finely diced
10g Romesco puree (See Recipe)
Maldon salt to season
2 tsp chopped soft herbs (I prefer basil)
Method
ROMESCO PUREE
1. Add all ingredients into the food processor and blend until smooth.
2. Reserve for the Smoked Tomato Salsa.
TOMATO SALSA
1. Roast your peppers and chilli on top of the coals until blacked, place into a bowl, cover with clingfilm and allow to sweat.
2. Lightly char the tomatoes on the BBQ to split the skins. Remove from the BBQ, place into a bowl, cover with clingfilm and allow to sweat.
3. Peel the skin from the chillies, tomatoes and peppers, and remove the seeds.
4. Finely dice the chillies, tomatoes and peppers and place into a bowl.
5. Add the vinegar, lime juice, Romesco puree and diced red onion.
6. Mix well, season with salt add your preferred herbs. I like to use basil.
More Recipes Ideas
Method
ROMESCO PUREE
1. Add all ingredients into the food processor and blend until smooth.
2. Reserve for the Smoked Tomato Salsa.
TOMATO SALSA
1. Roast your peppers and chilli on top of the coals until blacked, place into a bowl, cover with clingfilm and allow to sweat.
2. Lightly char the tomatoes on the BBQ to split the skins. Remove from the BBQ, place into a bowl, cover with clingfilm and allow to sweat.
3. Peel the skin from the chillies, tomatoes and peppers, and remove the seeds.
4. Finely dice the chillies, tomatoes and peppers and place into a bowl.
5. Add the vinegar, lime juice, Romesco puree and diced red onion.
6. Mix well, season with salt add your preferred herbs. I like to use basil.
