Rustic Charred Tomato Salsa

• 2.5 lbs ripe tomatoes
• 1 medium size white onion, ¾ of it cut into large chunks, ¼ of it diced in small dice
• 2 cloves garlic, peeled
• 3-4 serrano chiles (according to taste)
• ½ teaspoon oregano
• Salt, pepper to taste
• Cilantro, 3-4 branches, chopped

Preparation

1. Preheat combi to 300C (575F)
2. Put all ingredients into pan except diced onion and chopped cilantro
3. Roast in convection mode at 300C (575f) with 80% fan, 50% humidity for 10 minutes, or until tomato skins are charred
4. Let cool slightly then puree in blender (or grind in molcajete) till chunks are pea-sized
5. Add remaining onion, cilantro and salt and pepper to taste