Serve with a medley of chopped colourful vegetables for an altogether healthier chip ’n’ dip.
Ingredients
| 2 punnets | Cherry tomatoes, about 500g (Main) |
| 3 | Shallots, or 1 red onion |
| 3 | Capsicums, red, yellow or orange ones, or use 6 Little Sweety peppers (Main) |
| 2 | Green chillies, use up to 5, depending upon taste and heat |
| 1 knob | Ginger, chopped |
| 1 | Garlic bulb, peeled |
| 1 Tbsp | Honey |
| 1 splash | Extra virgin olive oil |
| 1 handful | Chopped fresh coriander |
| 1 Tbsp | Fish sauce |
| 1 Tbsp | Tarragon vinegar, or use cider vinegar |
| 1 | Lemon, or lime, zest and juice |
Directions
- Roughly chop tomatoes, shallots (or 1 red onion), capsicums and chillies. Add to a bowl with chopped ginger, garlic, honey, a good glug olive oil and salt and a good grind of black pepper. Toss together well and grill on a baking dish lined with baking paper in a hot oven to char and soften, stirring often. Leave to cool.
- Add a good handful chopped coriander, fish sauce, tarragon (or cider) vinegar and the lemon or lime zest and juice. Blitz to a chunky salsa, adjust seasoning and chill to serve.