Charred Tomato, Jalapeno and Red Bell Pepper Salsa.

Having a fresh and spicy salsa on the table is a must in every Mexican home, and I cannot recommend this enough. A good salsa gives a fresh kick to any meal, it’s all about the enjoyment of the food we eat daily and adding an extra layer of flavour that can transform a simple meal into a much more delicious one, and therefore feel more satisfied by the end.

Now this salsa recipe is a spicy one but you can adjust the heat of yours by adding less or more chillies, this is something very personal so I encourage you to make it your own.

I also wanted to celebrate the seasonal produce making the most of some delicious heirloom tomatoes I had, feel free to mix the variety of tomatoes that you use, I like to add a bit of cherry tomatoes that are sweeter in taste, the red bell pepper not only helps give that beautiful red colour to this salsa but an amazing charred flavour that make this salsa one of my favourites.

The raw onion and cilantro are finely chopped and added by the end , I like to keep those ingredients fresh and give more texture to this salsa.

Ingredients:

2 vine tomatoes.

Handful of cherry tomatoes.

4 red jalapeños or red chillies.

2 garlic cloves.

1 bell pepper.

1/3 cup of water.

2 tbsp of apple cider vinegar.

1 tsp of sea salt and 1 tsp of ground black pepper.

2 tbsp of extra virgin olive oil.

1/2 white onion (finely diced).

1 cup of fresh coriander, (finely chopped).

Method:

Heat up a non stick pan then place your tomatoes, jalapeños, garlic cloves and bell pepper (no oil necessary), let your veggies char all the way round, turning them from time to time with the help of some kitchen tongs, just do this until your veggies soften up and get colour all the way round, then remove the pan from the heat.

Place all your charred veggies into a blender, add the water, vinegar, extra virgin olive oil, salt and pepper, blend briefly leaving your salsa a bit chunky, doesn’t need to be smooth this is what give this salsa that lovely rustic and appetising texture.

Taste and adjust seasoning if necessary, then place it in a bowl and add the raw onion and coriander, mix with a spoon and serve, this salsa tastes even better the day after.

Store in a jar container with a lid, and keep into your fridge for up to 5 days, although it never lasts that long in my home, enjoy!