Simple but Rich Homemade Salsa

I've always been a bit disappointed by homemade salsa until I discovered the two big secrets: grill the vegetables before blending them and adding tomato puree to jazz up out-of-season tomatoes. This recipe doesn't have any spice to it, but add a couple of fresh chilli peppers when grilling the vegetables to spice it up.

Ingredients

• 4 medium tomatoes, sliced in half
• 3 cloves of garlic, peeled
• 1 onion, peeled and cut in half
• 1 tbsp lime juice
• 2 tbsp tomato puree
• 1 tsp table salt
• 1 small bunch coriander finely chopped

Method

1. Pre-heat the grill on high(broiler if you're speaking US English).
2. Grill the onion, tomato and garlic cloves in a dry baking tray.
3. When the vegetables start to blacken, turn over and blacken the other side.
4. You'll find the garlic is done before the onions and that the tomatoes are last - remove the vegetables from the tray and put in a blender.
5. Add the tomato puree, lime juice, salt and corriader to the blender and blend at a low speed until a coarse texture but mostly combined.
6. Transfer to a saucepan and simmer with a lid on for 10 minutes over a low heat.
7. Transfer to a bowl and leave to cool.
8. Fridgerate for a least an hour before serving.

Makes enough for 4 people.