Who remembers the first ever Masterchef UK? I do! And I fell in love with the winner of the season, Thomasina Miers, right from the start. She was such a natural in front of the TV and cannot forget that cheeky smile with the gab teeth. She is now a very successful restauranteur, food writer and television presenter. She owns the chain of Wahaca chain of Mexican street food restaurants in the UK and has presented the latest cookery programme, Mexican Food Made Simple which is now showing on Foxtel Lifestyle and Food Channel.
In one of the episodes, she made a really quick and easy roast tomato and chilli salsas and I love it when I learn a new technique. It is so simple and delicious that it must be shared with everyone. The technique that I picked up was to dry roast the tomatoes, chillies and garlic with skin on in a low heat pan on the stove. Dead simple and it adds so much flavour!
I used the Bertolli olive that was sent to me awhile ago for this recipe. I have been a long time user of Bertolli olive oil for most of my daily cooking and was elated I was asked if I want to be more involved with them. For this recipe, I used the light version so it will not overpower the slight smoky depth of this salsa.
This is my version of Thomasina’s salsa or you can grab her version from here.
Ingredients (Makes 750ml of salsa):
- 1kg of tomatoes
- 2 cloves of garlic, smashed but unpeeled
- 3 large red chillies, unseeded
- 1 handful coriander
- 2 small shallots
- 2 tbsp of lime
- 3tbs of Bertolli olive oil
- Salt and pepper
- Place whole tomatoes, garlic and chillies in the dry frying pan. Dry roast them until they all blackened but not burnt. They will start to blistered and the garlic turns a little soft
- Remove the stem from the chilli and skin from the garlic and chuck it all in a food processor with the coriander and shallots and blend as fine or coarse as you wish. Add the lime juice and olive oil. Mix and then add salt and pepper to salt
I slow roasted a whole leg of lamb that weekend and made this sauce to go with it. It worked so well together. I bottled the salsa and it kept well in the refrigerator for about a week. Get cooking and make this lovely salsa. You don’t need to roast a lamb. Just have it with crispy tortilla chips.