Roasted Tomato Salsa - cooking recipe

Ingredients

370 g roma tomatoes
200 g shallots
4 birds eye chiles
1 red capsicum, seed removed
5 garlic cloves
5 g fresh coriander
1/4 cup water
1 teaspoon cumin seed
black pepper

Preparation

Heat oven to 180.
Roughly chop tomatoes, shallots, capsicum, garlic and chilies (remove seeds for less heat).
Place in a lined baking tray and lightly brush with oil.
Bake in oven until tomatoes and capsicum start to blacken.
Meanwhile lightly toast cumin seed in a pan until aroma is noticeable. Remove from heat and grind.
Place all ingredients into a blender. Blend to combine but not to puree.