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Smoked tomato salsa

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Smoked tomato salsa

Serving size: Serves 4
Cuisine type: South American
Cooking time: More than 2 hours
Course: Finger food
Favourite flavours: Condiment

Smoked tomato salsa
INGREDIENTS

250g black turtle beans (or tinned kidney beans)
4 vine-ripened tomatoes, halved
4 corn cobs, roasted in the oven or blackened on a barbecue
150g roasted and peeled red capsicum, diced (or Spanish pimientos)
2 tablespoons chimichurri sauce
2 cups coriander leaves
zest of 1 lime
2½ tablespoons lime juice
1 tablespoon olive oil
salt and pepper

smoking mixture
100g tea (preferably orange pekoe)
100g rice
100g brown sugar
1 cardamom pod, crushed
1 cinnamon quill, broken
pinch coriander seed
pinch of peppercorns
pinch of sichuan peppercorns
METHOD

Soak the beans overnight in cold water and then drain. Place in a saucepan with three times as much water as beans. Simmer for 2 hours or until just tender, then drain and cool. Alternatively, use tinned beans, rinsed and drained.

Line the base of a wok with foil and add your smoking mixture. Heat to medium-high and place a steamer tray or wire rack over the top. Place the tomatoes flesh side down on the rack and cover with the lid. Smoke 10 minutes, then remove the lid and let the tomatoes cool before peeling them.

Chop the tomatoes into small pieces and mix with the beans, corn kernels, roasted capsicum, chimichurri sauce, coriander, lime zest and juice.
 
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