Garlic and Smoked Tomato Salsa

Check out this fun take on salsa: Lisa’s Smoked Tomato Salsa combines charred tomatoes, zesty Romesco puree, and fresh basil, all with a tasty BBQ flair.

The components

Ingredients: Romesco Puree

• 1/4 red chili with the seeds removed.
• 20 grams of toasted almonds
• 20 grams of toasted hazelnuts
• 70 milliliters of olive oil
• 2 peeled cloves of garlic
• 1 slice of white bread, with the crust removed.
• 1/2 red pepper, all deseeded and chopped!
• Twenty grams of tomato puree
• 20 ml of white wine vinegar.
• A lovely sprinkle of Maldon salt

Smoked Tomato Salsa: What You Need to Make

• 4 big, juicy plum tomatoes are still on the vine!
• 1 red pepper
• 30 ml of olive oil
• 1 red chilli
• 10 ml of Cabernet Sauvignon vinegar
• 5 milliliters of lime juice
• 30g of red onion, chopped up lovely and small
• 10 grams of Romesco puree (check out the recipe!)
• Just a sprinkle of Maldon salt to add some flavor!
• 2 teaspoons of chopped soft herbs—I’m all about that basil!

The Method

Method: Romesco Puree

1. Put everything in the food processor and blend until smooth!
2. Don’t forget to save a spot for the smoked tomato salsa!

Method: tomato salad

1. Char those peppers and chili right on the coals until they’re nice and blackened. Toss them in a bowl, cover it with clingfilm, and let them sweat for a bit.
2. Just give the tomatoes a quick char on the BBQ to help those skins split right open. Remove it from the barbecue, place it in a bowl, cover it with clingfilm, and allow it to steep for a period of time.
3. Peel the skins of the chilies, tomatoes, and peppers, and be sure to remove the seeds.
4. Chop up those chilies, tomatoes, and peppers into tiny bits and toss them into a bowl.
5. Just toss in the vinegar, lime juice, Romesco puree, and some diced red onion.
6. Stir it all together, sprinkle in some salt, and toss in your favorite herbs! Basil is one of my favorites to use!