Our house salsa is fairly trivial to prepare and fairly amazing to consume. Based loosely on memories of the salsa at Papilote in San Francisco.

• 4-5 small tomatoes, halved
• 1/2 red pepper, trimmed
• 1 red chile pepper
• 3 small cloves of garlic, unpeeled
• 1 medium carrot, cut in half lengthwise
• 2 spring onions, trimmed
• Juice from 1/2 lime

1. Get the broiler going. In the meantime, get your prep on.
2. Arrange all of the veg in a medium baking dish. Just before you pop it under the broiler, give everything a nice coating of vegetable oil.
3. You want everything to have a nice char, especially the tomatoes and peppers. This usually takes about 10 minutes or so to achieve, but keep an eye on the proceedings.
4. Remove the dish from the oven. Trim the top off the chile and remove the garlic from its skin.
5. Pop everything into the food processor and blend until smooth. Add the lime juice and season to taste.

Mix it up with some cilantro, if that’s your thing. Sometimes that’s my thing too. This goodness keeps for few days in the Frigidaire.

Blended to Avi Buffalo – Avi Buffalo.