Ingredients
- 6 red ripe tomatoes
- 1 red bell pepper
- 1 scotch bonnet pepper
- 2 onions
- 3 cloves garlic
- parsley, fresh and chopped a handful
- coriander, fresh and chopped a handful
- fresh thyme, chopped a handful
- 1 tbsp olive oil extra virgin
- 0.5 lime
Units:
Instructions
- Roughly chop the tomatoes, onions and peppers. Drizzle the chopped vegetables with extra virgin olive oil.
- Roast in oven at 180ºC Fan-assisted or 200ºC for 20 minutes.
- In a food processor, chop the vegetables at the lowest speed so that they remain chunky. Transfer to a bowl and mix in salt, lime juice, and herbs.
- Allow the flavours to develop for about 30 minutes and then serve.