Over the years I have developed, tried, and failed on many salsa recipes. But I always keep coming back to this simple, yet tasty, recipe that can be made in a matter of minutes and delight even the most Mexican and traditional palates.
Remove the stem of the capsicum and chillies. Peel off the onion and cut in half.
Place in a baking tray the capsicum, tomatoes, chillies, red onion and cloves and drizzle with oil and salt.
Pre-heat the oven to 150⁰C and place the tray for 20 minutes.
Take the tray of the oven and place all the content in a blender. Add the coriander and juice from the lime.
Blend until you achieve the desired consistency.
Chill in the fridge or let it sit on the bench for 30 minutes.
Serve with totopos or your favourite meal.
Notes
The intent is to keep the colour of the salsa red, but you can easily substitute the red capsicum for any other colour; the red chillies for green chillies or jalapeños; and the red onion for brown.
If you like your salsa spicy add more chillies.
Leave the tray in the oven for 5-10 minutes if you like to blacken the ingredients and have more of a charred flavour.