This easy homemade salsa takes so little effort. It will make the perfect sweet and zingy addition to your barbecue/grill or tacos. Serves four as a side, or two as a main component of the meal
Roughly chop and roast the peppers, ideally several hours ahead of time. I cooked them for an hour on gas mark 5 in a glass dish, with 1 tbsp of olive oil and turned them once. Set aside to cool.
Finely dice the onion and quarter the tomatoes. Place them in your serving dish.
Zest and juice your lime, and add this. Chop your coriander/cilantro and mix it in.