Heat a large heavy frying pan over a high heat until very hot.
Add the tomatoes, garlic and chillies to the dry pan and cook for
about 10 minutes, turning from time to time, until the skins are
blistered and charred in places. As the ingredients will cook at
different rates, remove them as and when they are ready.
2. Once charred, peel the garlic, quarter tomatoes and remove the
stems from the peppers then transfer all the vegetables to a blender
and process until quite smooth. The black specs from the charred
vegetables in the finished dish are a trademark of this salsa.
3. Heat the oil in the same frying pan until hot then gently add the
tomato mixture, season with salt and cook over a medium heat for 15
minutes, stirring from time to time, until the sauce has thickened.
4. Stir in the coriander. Serve hot or cold.
End of instructions