Charred chilli salsa

25 MINUTES | SERVES 8-10 AS A SIDE | EASY | GF

This salsa goes great with grilled meat – making it the perfect accompaniment for a barbecue.

mild red chillies 6 scotch bonnet chilli 1 spring onions 6 plum tomatoes 4 ground cumin Ω tsp limes 2, juiced coriander a small bunch, roughly chopped

• Heat a BBQ, grill or griddle pan over a high heat and cook the chillies, spring onions and tomatoes for 10-15 minutes, turning regularly until really charred and softened. Leave to cool for 10 minutes then remove most of the burnt skins from the vegetables, as well as the seeds from the chillies, and discard.

• Put the chillies, spring onions and tomatoes onto a chopping board and finely chop, running your knife through and mixing them as you go. Tip into a bowl with the ground cumin, lime juice, coriander and plenty of seasoning. Mix and serve.

PER SERVING (10) 16 KCALS | FAT 0.1G SATURATES 0G | CARBS 2.6G | SUGARS 2.6G FIBRE 0.8G | PROTEIN 0.6G | SALT 0G