Place the tomatoes on a medium baking tray under the griller. Checking frequently and turning occasionally, grill tomatoes until darkened, about 5 minutes. Remove from heat and place in a small, sealed container to cool, about 15 to 20 minutes.
Remove and discard tomato skins. Dice tomatoes then place in a medium bowl. Mix in red onion, garlic, red chillies, coriander, olive oil, lemon juice, salt and pepper. Cover and allow to stand about 1 hour before serving.
This is beyond HEAVENLY! I prepare this with every Mexican dish I make. I learned from my mum! I don't use olive oil though... - 29 Sep 2008
I am always looking for a good salsa recipe. The tomatoes definitly have to be cooked longer than 5 minutes, and the flavour was really .."blah". Usually a cooked salsa will be mashed or blended. I am not sure if its supposed to be fresh salsa or not..Not happy..still searching for a good recipe. - 29 Sep 2008