Mexican roast tomato hot sauce
Photo by Babiche Martens
Makes approximately 3 x 250 ml jars. Will keep for 3 months refrigerated.
- Preheat grill and place the tomatoes on a tray. Place close to the heat and grill for 5 minutes then turn and repeat. The skins should be black.
- When cool enough to handle, remove the skins and add the tomatoes and all juices to a blender.
- Add the rest of the ingredients then blend until smooth. Taste then add more chilli and/or salt if desired. Pour into sterilised jars, seal well and refrigerate.