Total Time: +/-
5 x ZZ2 tomatoes, halved
1 large onion, quartered
2 jalapenos, halved and deseeded
5 garlic cloves in the skin
1 Tbsp (15 ml) smoked paprika
1 Tbsp (15 ml) ground cumin
1 Tbsp (15 ml) ground coriander
zest and juice of 2 limes
1 x 410 g tin of black beans, drained and rinsed
2 Tbsp (30 ml) chopped coriander
salt and pepper
1 large packet of corn chips, to serve
Set a large cast iron pan over medium-high heat. Add a splash of olive oil and place the tomatoes and onion cut side down into the pan. Arrange the chillies and garlic in the pan amongst the tomatoes and onion and fry until the ingredients are nicely charred (do this in batches if your pan doesn’t fit everything at once). Remove the pan from the heat and allow the ingredients to cool slightly.
Chop the tomatoes and onion and place into a mixing bowl. Squeeze the garlic cloves from the skins and finely chop and add to the bowl. Chop the chillies and add to the bowl as well. Stir in the spices, zest and lime juice, beans and coriander. Season to taste.
Serve the salsa room temperature with warmed corn chips for scooping.