Roast Tomato Salsa
Roast corn and capsicum salsa
- Place a heavy bottomed fry pan on a high heat. Place the tomatoes, chilles and garlic cloves (with their skin still on) in the pan to toast. Turn them all when one side blackens. When the garlic feels soft, which will be after about six minutes, remove it from the pan.
- Then likewise with the chilli feels soft (about ten minutes) remove from the pan. Remove the chillies stems (if they have them) and mash these together with the garlic, either in a mortal and pestle if you’ve got one or using a mixing bowl and your biggest wooden spoon if you haven’t.
- The tomatoes will take about another ten minutes to get burnt on all sides. While this is happening finely dice the onion and rinse this dice in just-boiled water. Pat the onion dry and add to the pounded chillies. When soft the tomatoes are blistered, soft and toasty, mash them in. Season with lime juice and salt to taste. Stir thru the coriander leaves.
- Serve with a steak, slow-cooked pork shoulder, pan-fried chorizo, or even barbequed chicken pieces.
Roast corn and capsicum salsa
- Cut the cobs in half and drop it gently into a small pan of boiling water just big enough to hold them.
- Cook until the corns no longer taste starchy but sweet (about 5 minutes).
- Dry the two halves of corn and drop into a dry, hot drying pan to toast the outside of some of the corn kernels. When the corn cob is toasted and got some little burnt edges, remove from the pan. Cut off the kernels by standing the cob on its cut middle and running the knife down the cob –always slicing away from you and away from your fingers, mind. Put all the sweet corn kernels and flesh (the corn’s not yours we hope) into a mixing bowl
- Dice the onion. Pour just boiled water over it and let it stand for one minute. Drain and pat dry. Add to the corn along with cumin seeds and the green capsicum. Mix the oil, sugar and half the lime juice together. Toss it through the corn mixture. Taste and season with salt and the rest of the lime as required.
- Serve with a steak or barbequed chicken pieces.
- To boost the sweet corn flavour, when you remove the corn keep the pan of cooking liquid on the stove. Then put the de-kernelled corn cobs back in that pan and leave on a low heat so the flavour of the cobs infuses into the cooking liquid. Just before serving remove the cobs and whack up the heat to remove the poaching liquid to about 1tbsp. Toss this sweet corny liquor through the salsa before serving.
- Mash up the avocado flesh. Add the finely diced chilli and the spring onion. Stir in half the lime juice and season. Chop the coriander leaves roughly and stir in. Taste and add more lime or salt to taste. Serve with chicken or just some warmed plain-flavoured corn chips.
- Rub spice mix over chicken wings, place in a greased roasting pan and bake for 20-25 minutes or until cooked through and slightly blackened.
- Remove and serve with salsas.