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BAKED TOMATO SALSA DIP

Ingredients: 

  • 5 roma tomatoes, cut in half
  • 2 brown onions, peeled and sliced thick
  • 6 garlic cloves, peeled
  • 1 red cayenne chilli, sliced in half
  • 1 green cayenne chilli, sliced in half
  • ½ cup fresh coriander, roughly chopped
  • ¼ cup fresh mint leaves, roughly chopped
  • 30ml rice wine vinegar
  • 20ml lime juice
  • 30ml olive oil
  • 2 tsp sea salt

Method: 

  1. Preheat oven to 180C fan forced. Line a baking tray with baking paper.

  2. Place tomatoes, onions, garlic and chilli on tray and season with the sea salt. Place in preheated oven for 20 minutes.

  3. Once cooked, allow to cool for 5 minutes. Peel off the skin from the tomatoes and discard.

  4. Using a spoon scoop out majority of the chilli seeds and discard as well (unless you like a really hot salsa). Using the same spoon, scape the chilli flesh away from the skin and discard the skin as well.

  5. Place in a food processor or thermomix, the tomatoes, onion, garlic, chilli, coriander, mint, rice wine vinegar, lime juice and olive oil. Pulse until salsa is mixed and a little chunky but not smooth.

  6. Serve with nacho chips and blackbean wafer crackers, vegetable sticks or in a wrap with beans or slices of chicken. Enjoy!

Recipe by: Create Cook Share


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