BAKED TOMATO SALSA DIP
Salsa is one of the most popular condiments for the adults in our household along with tomato sauce for the kids. I’ve been a little concerned at the amount of tomato sauce my kids consume (sometimes more that 3 times a week) so I wanted to create a thick tomato sauce / salsa that had a good kick to it to replace the tomato sauce (well at least for one meal a week). And so this is what I came up with and it certainly hit the spot! Both kids were grabbing the corn chips and wafers I had placed around the bowl along with a big glass of water (due to all the chilli I added) and were enjoying this Baked Tomato Salsa. They’re response was that it was ‘addictive’. And I must admit, baking the salsa ingredients rather than cutting them up fresh gave it a whole new smokey kind of taste and we loved it.
The same night we piled it over some grilled chicken that I had cooked and the next day the kids had it with some vegetable sticks. You’ve got to love it when you cook something and it can be used in so many meals. Let’s not forget the good dose of vitamin C you get from the tomatoes, onions and lime juice plus it is so good for you with so many vegetables and herbs in it. This is often what I look for in snack meals or condiments. Hope you give this easy recipe a try! Enjoy x
5 roma tomatoes, cut in half
2 brown onions, peeled and sliced thick
6 garlic cloves, peeled
1 red cayenne chilli, sliced in half
1 green cayenne chilli, sliced in half
½ cup fresh coriander, roughly chopped
¼ cup fresh mint leaves, roughly chopped
30ml rice wine vinegar
20ml lime juice
30ml olive oil
2 tsp sea salt
Preheat oven to 180C fan forced. Line a baking tray with baking paper.
Place tomatoes, onions, garlic and chilli on tray and season with the sea salt. Place in preheated oven for 20 minutes.
Once cooked, allow to cool for 5 minutes. Peel off the skin from the tomatoes and discard.
Using a spoon scoop out majority of the chilli seeds and discard as well (unless you like a really hot salsa). Using the same spoon, scape the chilli flesh away from the skin and discard the skin as well.
Place in a food processor or thermomix, the tomatoes, onion, garlic, chilli, coriander, mint, rice wine vinegar, lime juice and olive oil. Pulse until salsa is mixed and a little chunky but not smooth.
Serve with nacho chips and wafers, vegetable sticks or in a wrap with beans or slices of chicken. Enjoy x