Fire roasted spicy salsa

Salsa is one of the most versatile sauces you can make and it gives a fresh zesty flavour hit to almost any of your favourite foods from vegetables to fish and steak. If you like things really spicy try adding a habanero or birds eye chilli to the mix as well as the milder jalapenos.

  • Prep Time

    10 Minutes
  • Cook Time

    25 Minutes
  • Makes

    2 Cups


  • 3 large ripe tomatoes chopped in half
  • 5 fresh jalapeno chillies cut in half
  • 1 large red onion peeled and cut in 8
  • 1 bulb of garlic cut in half
  • extra virgin olive oil for drizzling
  • 1 bunch fresh coriander washed and finely chopped
  • juice of 1 lime
  • sea salt and freshly ground black pepper

You'll Need

  • Multix Bake


  1. Preheat oven to 180oC
  2. Line a oven tray with Multix bake. Lay out the chopped vegetables and drizzle generously with olive oil. Roast in the oven for about 25 minutes until the vegetables are soft and slightly browned. If you like a milder salsa remove the seeds from the chillies now.
  3. Remove the garlic cloves from the papery outer skin of the bulb and place all the roast vegetables in a blender. Blitz until mixed.
  4. Add the chopped coriander and blitz again then stir through the lime juice and add sea salt and freshly ground pepper to taste.
  5. This salsa is delicious on Nachos, as a dip or as a sauce for fish, steak or burgers.

Tip: Keep any you don’t use immediately in the fridge in Multix all purpose containers for up to 2 days.