Smoked Mexican Salsa
4 Jam tomatoes
1 Green Pepper
1 Garlic Clove
1 Packet Cilantro
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.