Sweet, spicy and made with roasted tomatoes. Great for adding a kick to tortilla chips, tacos or quesadillas.
- 17 Cherry tomatoes
- 1 pinch Salt
- ½ medium onion
- ½ Pepper
- 2 cloves Garlic
- 1 spring onion
- ½ tablespoon Lemon juice
- ½ teaspoon coconut sugar
- Chopped chives, to garnish
Set the oven to medium broil (350°F or 175°C).
Cut the cherry tomatoes in half and place them cut side up on a baking sheet. Sprinkle with salt.
Cut the onion into thick slices and cut the chilli in half. Also put the onion, chilli, garlic gloves and spring onion on the tray.
Roast the vegetables in the oven for 20 minutes, turning the garlic and chilli after 10 minutes. Let cool slightly.
Remove the stem and seeds from the pepper. Put all the vegetables in the blender. Add lemon juice and coconut sugar. Mix completely.
Chop some chives and sprinkle over the salsa.