Gareth Mullins

But this is literally a salsa.

The first time I ever had it was we were in Orlando a couple of years ago with the kids on holiday and we were in a Mexican restaurant and they brought chips out at the start with this roasted salsa, the salsa rojo.

And I went and tried to figure out how to make it.

Is it blitzed?

then did you say it's pureed yeah it's pureed you know like the chopped tomato salsa that you think of that's this real that's that real brie fresh it's like that but because you char the skin of everything it gives it a deeper much deeper flavour lovely and it's absolutely brilliant what are you serving it with we serve chips and dips as one of the things when people sit down

When you say chips and dips, is it tortillas and salsa?

So that's one of the salsas.

And then the other salsa that I found was a thing called salsa falsa.

So it's a false salsa.

It feels like there's avocado in it, but there's no avocado in it.

So it's basically, you boil a couple of courgettes, a white onion that you peel in some water, some whole cloves of garlic and some coriander.

You just put it all in water, bring it up to the boil,

water, pinch of salt.

You strain it off and you put this blanched garlic courgette onion into a blender and then you blend it up with loads of fresh coriander, lime juice and olive oil.

Wow.

And it kind of thickens slightly.

Yeah.

And I made it for someone recently.

Like a boiled courgette sounds like the least appetizing thing you've ever heard of.

It feels like there's avocado in there.