METHOD:

Preheat the oven to 250 degrees C, fan assisted.

Cut the tomatoes in half and remove the core end where they used to attach to the vine. Place them cut side down in a deep baking sheet.

Peel the onion and cut it into half inch wide rings. Cut the jalapeno pepper in half lengthways and remove the seeds. Add onion rings, jalapeno halves and garlic cloves to the tray with the tomatoes.

Drizzle the veggies with oil and sprinkle with salt. Use your hands to coat them and then roast in the preheated oven for 30-35 minutes. The veggies should have some blistering or dark colouration when they’re done.

Allow the veggies to cool for about 30 minutes* and then peel the garlic cloves. Add the roasted veg to a food processor bowl with an s-blade. Also add the coriander, includiong the tender stems, breaking it up roughly in your hands as you do so.

Season with chipotle paste for heat, cumin and salt to taste. Squeeze in the lime juice.

Use the pulse function on the food processor a few times to create a chunky salsa. The more you pulse the finer the veggies will get so it’s really up to you how many times you choose to pulse. I usually do 3-4 good pulses and then serve it up.

* You could skip the cooling step but I recommend it for a more fresh end result.