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Mexican Tomato Salsa

From: Vogue
SERVES 4

450g tomatoes - approximately 5 vine tomatoes
4 Serrano chillies, habanero or any fresh, hot green chillies - remove the seed to avoid too much heat.
2 garlic cloves
1/2 medium white onion
Sea salt to taste (we like Real Salt)
2 tablespoons of chopped coriander

Char the tomatoes, chillies, garlic and onion on a really hot griddle or very carefully directly on the gas flame with a medium low heat or under a hot grill - just don't cook them for too long. Keep the ingredients turning until they begin to blacken and the skin blisters - approximately 5 minutes.

Whilst the ingredients are still hot, grind them together using a pestle and mortar, removing any fibrous skin as you go. Otherwise, simply pop them into a food processor and pulse a few times to combine, leaving a rough texture.

Finally add the coriander and season to taste.