Fresh Salsa: Grill 7 tomatoes until skin is slightly charred and peeling away. Put in a covered bowl and let cool. Slide off skins. Blend coarsely: 1 tomato, 2 green chillies, 1/4 onion, 1 clv garlic, juice of 1/2 lime, handful coriander, 1/2 t oregano. Chop the remaining tomatoes and fold into the mix. Season to taste with S+P.