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Set your oven to the broiler or hot air grilling setting to preheat. Line a large baking tray with aluminum foil and place the
Roma Tomatoes (2 1/4 cups)
skin side up, sliced
Red Onion (1)
Red Bird's Eye Chili Pepper (3)
Green Bird's Eye Chili Pepper (3)
on the foil. Once the oven has preheated, pop the baking tray in.
After about 5 minutes or once the chilies have blackened slightly, open the oven door, slide out the baking tray and use tongs to remove the chilies and set them aside. Slide the tray back in the oven and close the oven door to let the onions and tomatoes continue broiling/grilling for 10 minutes or until the skin of the tomatoes have blackened significantly and the onion slices have charred. Remove the baking tray from the oven and allow the tomatoes and onions to cool for 5-10 minutes.
Transfer the tomatoes and onions to a food processor bowl or blender jug. Add the red and green chilies,
Garlic (7 cloves)
Kaffir Lime Leaves (4)
Fresh Cilantro (1 handful)
Fresh Thai Basil Leaves (1 bunch)
, juice from the
Extra-Virgin Olive Oil (1 Tbsp)
Season the mix with
Kosher Salt (1 tsp)
Freshly Ground Black Pepper (1/2 tsp)
Ground Cumin (1/4 tsp)
Granulated Sugar (1/4 tsp)
, then puree until smooth or until desired consistency is reached.
Serve and enjoy with your favorite tortilla chips! You can also add some salsa to your sandwiches, salads, wraps, etc. Store in an airtight container in the fridge for up to one week.
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