Roasted Tomato Salsa

1. 1

   Heat oven to 180.

2. 2

   Roughly chop tomatoes, shallots, capsicum, garlic and chilies (remove seeds for less heat).

3. 3

   Place in a lined baking tray and lightly brush with oil.

4. 4

   Bake in oven until tomatoes and capsicum start to blacken.

5. 5

   Meanwhile lightly toast cumin seed in a pan until aroma is noticeable. Remove from heat and grind.

6. 6

   Place all ingredients into a blender. Blend to combine but not to puree.

* Per serving · 4 servings · Values may vary.

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