Grilled Tomato Salsa

Grilled Tomato Salsa
Serve alongside many Mexican dishes or simply eat with tortilla chips
4-5 smallish tomatoes, cut in half
1 small yellow onion, peeled and cut in half
2 cloves garlic, peeled
½ tsp Mexican Oregano
1 whole La Morena Chilpotle Pepper (size of pepper is your choice depending on desired heat – do not rinse off the adobo sauce that coats)
1 ear of corn
handful of chopped coriander
Salt to taste


Place cut tomatoes, face-down, onto a baking dish and cook at 225 degrees fan bake until juices bubble out and the tops start turning black.

You may also place the ear of corn in the oven, alongside the tomatoes, or use tongs and char-grill the corn on the stove, with a gas flame. Let corn cool slightly and then cut kernels off with a knife and set aside.

In a food processor, blend the tomatoes (and their juice), onion, garlic, Mexican oregano and the chilpotle pepper. You may blend until smooth or leave small chunks (as you prefer)

Place puree in a bowl and mix through the corn and coriander. Add salt to taste.

Products used in this recipe

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