Valentina's charred tomato salsa recipe for delicious dips

Ingredients for Valentina's charred tomato salsa

• 30 ml extra-virgin olive oil

• 850 g plum tomatoes, cut into 4 cm pieces

• 40 g small onion, chopped

• 1 garlic clove

• 1 serrano chilli, coarsely chopped

• 15 g coriander leaves with tender stems

• 15 ml fresh lime juice

• kosher salt

How to make Valentina's charred tomato salsa

1. Heat oil in a medium frying pan over medium-high heat. Cook the tomatoes, stirring occasionally, until slightly charred, about 7–10 minutes.

2. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the mixture is saucy and the juices have thickened, about 6–8 minutes. Allow to cool slightly.

3. Transfer the tomatoes to a blender and add the onion, garlic, chilli, coriander, and lime juice. Purée on high until mostly smooth, retaining some texture. Season the salsa with salt to taste.

4. Prepare the salsa up to 2 days in advance. Cover and chill in the fridge until needed.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.