Charred Smokey and Spicy Tomato Salsa Salad

This salad was my late dads most loved salsa style smokey tomato salad and was always made when we had meat curry, particularly my dads favourite one which I will publish soon.
I can still picture my dad standing over the stove with tomatoes on a skewer flaming it on the burner then when the tomatoes would drop off, my mum would be frowning while she made chappatis in a tiny kitchen diner in a two up and two down haven that was home.

My mum used to complain about the mess on the stove so my dad fashioned a trivet out of wire coat hangers just to spare my mum the cleaning!

To this day it has a very special place on our family dining table. It brings with it memories of both my mum and dad and everyone tucking into a truly divine meal. Chappatis were a must with this meal.

Those were the days, the early 70’s when we appreciated everything at the table.
Food, family and love.

So here is the much loved charred tomato salad.

INGREDIENTS:

2 large tomato
1 red onion finely sliced
Salt
2 green chillies finely chopped.
1 tsp Mustard oil
1 tbsp fresh coriander leaves.
2 dried red chillies.

METHOD:

This is where it gets bit messy.
Use foil to protect your cooker.
Place your tomatoes directly on the burner.
Char them till the skin is black peeling and you can see heat coming out of the tomatoes. You want the tomatoes really well charred so they take on the smokey flavour.
When done set aside to cool.

I use wooden skewer but keep the exposed section out of the flame.

Keep turning them, we want it soft inside.

The dried chillies you can skewer and flame them, dry roast on a pan on gentle heat or fry in a tiny amount of oil.
Keep the room ventilated when doing these.
I char mine for the smokey flavour.

I used my mini cast iron karai to fry although I normally dry roast.

Now take the onions, salt and fresh chillies in a bowl and mix bruising the onions and chillies. Add the dried chillies and break this down into the onions.

Now back to the tomatoes, remove some skin but leave a little of the char. (I leave all the char as I love the flavour).
Break this down with your hand. Add this to the onion mix.