Spicy Mexican salsa

This one time in March it was Leith's birthday and we made all this Mexican food. And Pete Hyde was there and he offered to make salsa. It was the most incredible salsa ever and I will never buy salsa in a jar ever again. Not least because this recipe takes about half the time of going to the shops.


That day in March Pete showed us how he made this salsa, and now I'm going to show you.


Ingredients

• tomatoes (4-8 depending on their size)
• capsicum (I like to use red and green so there's some extra colour in the finished product)
• chillies - hot - see above re: colour (use as many or as few as you fancy)
• juice of 2 lemons
• garlic
• spanish onion
• coriander
• salt and pepper to taste 

I recall that when Pete made this he only used 5 ingredients, so I've clearly fancied it up a little. I don't use much onion at all - like 1/4 of an smallish onion. And only a few cloves of garlic, because I don't want to overpower the lovely tomatoey capsicummy taste.

Cut the centre from the capsicums. Put your nightshades in a heavy duty pan. No oil, no water, just the produce. Then cook them over the heat until they start to blacken and spit. Turn them reguarly so they soften and blacken on most/all sides.  The blackened skins add a lovely texture and flavour to the finished salsa.

Put them in a mixer (removing the tops of the chillies first) with the lemon juice, garlic, onion, coriander and salt and pepper if you're using them. Turn on for all of about 5 seconds.

Ta da! You just made salsa.