Smoked Mexican Salsa


1 Onion

4 Jam tomatoes

1 Green Pepper

1 Jalapeno

1 Garlic Clove

1 Packet Cilantro

½ Lime

½ tsp salt

½ tsp cumin

1 tsp Smoked Flavours Beech or Mesquite liquid smoke(Non-Concentrated)


Preheat the oven to 180C

Core the jam tomatoes

Cut the onion and jalapeno in half.

If you have a gas stove you can grill the tomatoes & green pepper on open flame to char (This is optional)

Cover baking tray with foil and place first 5 ingredients onto tray, bake for 20 mins. (This will make the tomatoes and green pepper a little sweeter.)

After 20 mins, remove tray from oven and place all the ingredients with the cilantro, salt, coriander & liquid smoke into food processor.

Blend until desired chunkiness is achieved.

Can be served hot or cold, will keep in the fridge for 5 days.

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