Roasted Salsa

I'm not sure exactly how this idea was born - I guess I just had tomatoes, red chillies, garlic and lime handy and had been recently reminded of the nice effect of broiling...

Ingredients:
- 6 tomatoes
- 4 red chillies
- 2 clove garlic
- juice of 2 limes


The chillies were halved lengthwise and the seeds and veins were removed. They were placed skin side up next to rinsed (whole) tomatoes and broiled for 7 minutes. The tomatoes were then easily peeled and the insides were put in a blender together with the roasted chillies, mashed garlic and lime juice. The mixture was liquefied, resulting in a red salsa with dark specks from the charred chillies - and the taste had a nicely smoky touch.

Since I still haven't been able to tomatillos here and therefore can't make salsa verde this comes in a nice alternative. I've tried it with tongue tacos (made on flour tortillas), fish tacos (broiled white fish, fresh scallion, and queso fresco on yellow corn tortillas - same recipe as white corn tortillas, only using yellow corn flour) and with tortilla chips.