Black Harvest Salsa


We double dare you to try this one! Extremely hot and very delicious.



  • 2 cups tomatoes, diced
  • 1 pinch of smoked paprika for the tomatoes
  • 2 tsp Black Harvest Chilli Sauce
  • 1/4 white onion, sliced thick
  • 3 garlic cloves with husk on
  • 5-6 sprigs fresh coriander (you leave the stems)
  • 2 tbs tomato paste
  • 1/4 cup water
  • 1 tsp salt

(you can also use 1 can Fire Roasted Diced Tomatoes instead of the fresh and paprika)


Slice your tomatoes in half (through the center so you have a top half and a bottom half). Next, slice your onion into a couple chunks (not too thin). Then cut the ends off your garlic cloves but leave the husks on.   Use a tray and baking sheet.

Broil on the top rack. Your garlic will blacken first so take those out when they are charred nicely but not burned. Confined to cook the tomato and onion until the tomato is mostly black.

While your tomatoes, garlic and onion are cooking, add your coriander sprigs, tomato paste,  and salt to a food processor.

When your tomatoes and onions are done, remove from oven and place them, along with all the tomato juices that are on the baking sheet, into the processor, now add your Black Harvest chilli sauce. Process all the ingredients well until combined.

Cool before storing into airtight container and refrigerate an hour before eating for best results.