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If you’ve got fresh tomatoes for this, use them. There’s nothing quite like fresh roasted tomatoes in a salsa. Alas, I usually only have enough of the canned stuff, and they do the job very well. I’ll sometimes mix in a bit of diced fresh tomato at the end, to make the salsa a bit chunkier and give it a refreshing lift. This salsa is good hot or cold, and I especially love it with scrambled eggs.
2 14oz/450g cans plum tomatoes
2 Tbsp olive oil
1 tsp each cumin and mustard seeds (optional)
5 cloves garlic, skins intact
1/2 sweet white onion, finely diced
1 chipotle chile in adobo sauce, chopped
2 tablespoons fresh cilantro, chopped
a small pinch of sugar
a good pinch of salt
1 large tomato, finely chopped
juice from one lime
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1st Keep
 Titania_Richard
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