Roasted Chilli Salsa
|Jalapeno/Hot green chilies||3|
|White onion||1 Small, unpeeled|
|Garlic||2 Clove (10 gm), unpeeled|
|Dried oregano||1⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Freshly ground black pepper||1|
|Water||1 (As Required)|
Place tomatoes, chillies, onion and garlic in a hot dry frying pan or comal and roast until skins are blistered and charred and flesh of vegetables are soft.
Peel onion and garlic, roughly chop and place in a bowl.
Roughly chop tomatoes and chillies and add to onion mixture.
Then add oregano, cumin and black pepper to taste.
Toss to combine and thin with water, if desired.