Starters, dips

Roasted tomato and chilli salsa

Author: Niki Bezzant - Founding Editor

Photographer: Devin Hart

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Serves: 8 (makes about 1½ cups)

Time to make: 20 mins , plus cooling

Ingredients

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2 cups cherry tomatoes

1 long red chilli

1 small clove garlic, peeled

½ teaspoon smoked paprika

1 tablespoon extra-virgin olive oil

½ teaspoon salt

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Instructions

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1 Preheat grill to high. Place tomatoes, chilli and garlic on a roasting dish and place under grill. Cook for 10 minutes until tomatoes begin to collapse.

2 Remove from oven and place in a processor or blender. Add paprika, oil and salt. Pulse briefly to combine but still leave some texture. Allow to cool. Serve with corn chips, pita chips or vege sticks.

Nutrition Info (per serve)

Calories 24 cal

Kilojoules 100 kJ

Protein 1 g

Total fat 2 g

Saturated fat 0 g

Carbohydrates 6 g

Sugar 1 g

Dietary fibre 1 g

Sodium 130 mg

Calcium 5 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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