With just a quick flame grill on anything in this sauce you transform the entire thing into something amazing and different. You cannot do that bit in the Thermomix clearly, so get brave and use your long handled tongs over a gas flame. Get the chilli, or (fresh) tomatoes or onion or all of the above, blistering in the naked flame, then put all of it into the Thermomix bowl and proceed. It is amazing. In this recipe we have instructed you to just do that with the chilli, but the sky is the limit, once you get the method down.
(Please be careful though, and don't do it with little ones around!)
Enjoy your salsa!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 80 - 100 Grams Red Onion
- 1 Garlic Cloves
- 1 Handful Fresh Coriander
- 1 Red Chillie(s) flame grilled (discussion below)
- 1 Tablespoon raw sugar
- 1-2 Pinches Pink Salt Flakes BUY
- 1 Drop doTERRA Oils cumin oil or pinch of ground cumin BUY
- 130 Grams Tomato Paste
- 50 Grams Apple Cider Vinegar
- 2 x 400 Grams Diced Tomatoes
- 1 Limes juice only
Place onion, garlic, coriander and chili into Thermomix bowl and chop 2 sec/speed 6. Scrape down sides of bowl.
Add remaining all ingredients into the Thermomix bowl and cook 60 min/80ºC/speed 2. Cool completely.
TO FLAME GRILL YOUR CHILLI;
Place whole chilli on an open gas flame and turn it a few times until it is charred and the flesh is soft. This will not take ages, but nor will it take seconds. When you are happy that it is well charred, place into a glass bowl, cover the bowl with plastic wrap and allow the chilli to sweat. You can leave the blackened skin on to use in the recipe. This will add a lot of flavour to the salsa.