Mexican Salsa

3 Tomatoes
2 Green Chillies
1 garlic clove
small handful of Coriander
a bit of onion
salt.

In a pan (something, metallic, and easy to wash), put the tomatoes and the green chillies until they start to go black. Then turn them. When the tomatoes or are totally black, or completely cook, take them out.

In a mortar, add the onions and the garlic, and then grind them. Them add the chillies and tomatoes. Finally add a pinch of salt and the chopped coriander.

Salsa will last for about a week if kept in a tupperware the fridge. Cover the salsa so it won't get dry. Don't leave a metal spoon in the salsa for long since this will help it oxidise faster.