Name: A Roasted, Fiery Salsa
Yield: Serves 6–8
Ingredients: 4–12 habanero or Scotch bonnet chillies, stalks removed; sea salt and freshly ground black pepper; a splash of olive oil; 3 tablespoons white wine vinegar; 8 tomatoes, halved

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

The habanero chilli is the main player here, so this is hot. But the roasted tomatoes add depth and a proper smoky tang.

Ingredients

8 tomatoes, halved
sea salt and freshly ground black pepper
a splash of olive oil

Method

Preheat the oven to 200°C/400°F/Gas 6. Put the tomatoes on a baking tray, sprinkle with salt and pepper and a splash of olive oil and roast until the edges char and the tomatoes are soft: about

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A Roasted, Fiery Salsa

Ingredients

Method

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