The best damned salsa EVER!

I recently discovered this recipe for salsa and I have to say it's the best I've ever had (and I've had a few). So I thought I'd share.

It takes a while to take, but it's totally worth the effort.

Makes a cup of salsa

4 plum tomatoes (fresh, whole)

2 cloves of garlic (whole, with skins still on)

1 large jalapeno pepper (whole, leave stalk on)

1 large tablespoon chopped coriander

1/2 white onion (finely chopped and rinsed in cold water)

Juice of 1/2 lime (use a fresh lime, not bottled juice for best flavour)

Pinch of sea salt

Heat a large, heavy-bottomed frying pan over a high heat.

Place the tomatoes, garlic and chilli in the dry frying pan and dry-roast until they are blackened, blistered and soft.

Remove and discard the stalk from the chilli and the skin from the garlic. Pound them to a rough paste in a pestle & mortar.

Add the tomatoes to the pestle & mortar and work them into the chilli paste. If all the tomatoes won't fit at once, do them in batches. Leave as many chunks as you want in your salsa.

Put all the tomatoes, chilli and garlic into a bowl. Add the chopped coriander, onion, lime juice and salt and mix it all together.