Roasting not only intensifies flavours but can add smokiness to any dish. We’ve roasted the vegetables and chopped the tomato skin and all, for a rustic spin on a traditional salsa.
Set the oven to broil and place rack on the second level from the top.
Spray a baking sheet with oil. Place the tomatoes, chilli and bell pepper at one end and the garlic and onion on the other end. Spray all vegetables with oil.
Put tray in oven until vegetables are roasted on one side, approximately 7 minutes – onion, pepper, chilli and tomatoes are okay to blacken in spots, however, avoid blackening the garlic as it will turn bitter. Frequently check vegetables.
Flip vegetables and roast for an additional 7 minutes or so. Onions and garlic will be finished several minutes before the tomatoes, chilli and pepper. Remove individual vegetables as they are done and place on a plate to cool.
Once vegetables are cool enough to handle, remove blackened pieces on the tomatoes, chilli and pepper. Remove the stem, seeds and white core of the chilli and bell pepper.
Finely chop the tomatoes, chilli, pepper, onion and garlic. Place chopped vegetables into a large mixing bowl including any of the juices that have accumulated on the baking tray and cutting board.
Stir in cilantro, vinegar, juice and salt.
If you’re in a hurry, skip the roasting step, decrease the amount of garlic and you have a salsa in 10 minutes
Mix 1 part salsa with 1 part guacamole or plain yogurt for a great dip or sandwich spread