Habanero Salsa

Preheat the oven to 240 °C. Place the tomatoes on a baking tray with the cut side facing up. Drizzle with 1/5 of the olive oil and sprinkle with a tiny bit of garlic, salt and black pepper, then place in the oven for 1500 cmin until they turn dark brown.

Meanwhile, skewer the chiles in order on a fork and hold over an open gas flame for about 3 min until they blister around it. Peel off the skin and finely chop the flesh. Or place the chiles under the hot broiler for 5-6 min, meanwhile turn once to the other side.

Cut the tomatoes into cubes and put them in a baking dish with the chopped chiles, the rest of the garlic and olive oil, the red onion, the juice of one lemon, coriander and a little bit of pepper and salt.

Keep covered in icebox until ready to eat – 5 days at most.

Tip: Always use organic lemons for cooking, if possible!

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