I love chunky salsa with taco chips but for tacos and breakfast I prefer a fine salsa. Fine salsas need more liquid so it’s a perfect way to use up the cherry tomatoes going bonkers in my garden. For chunky salsa you need to deseed the tomatoes but for this salsa you don’t need to; the liquid in the cherry tomatoes makes the sauce. The type of chilli you use will affect the spiciness of the salsa (big chillies tend to be milder than small ones).
225g cherry tomatoes
1 or 2 jalapenos
1 garlic clove
1 tbsp vegetable oil
1/4 tsp salt
- Trim the stalks off the chillies and peel the shallot and garlic then cut the shallot in half. Remove all the stalks and leaves from the tomatoes. Pour the water into a small pan then add the chillies, garlic and shallot halves. Bring the water to the boil then simmer for 10 minutes (without a lid).
- Take out the chillies, garlic and shallots and put into a small blender along with 60ml (1/4 cup) of the water and blitz for a few seconds. Add the tomatoes and blend for 30 seconds.
- Heat the oil in a frying pan and once it’s hot add the sauce (it will look pink but it will change colour as it cooks). Sprinkle over the salt, stir and simmer for 5 minutes then store in a sterilised jar. Keep in the fridge for up to a month.