Put the tomatoes, onion, jalapeños and garlic cloves on a hot barbecue, griddle pan or in a hot dry frying pan. Cook for 6-8 mins until charred all over. Do not remove the black skin from the tomatoes or jalapeños – it adds flavour.

Remove the skin from the garlic cloves. Crush with 1 tsp salt using a molcajete or pestle and mortar, then remove to a bowl. Peel and roughly chop the onion and mash using the pestle and mortar. Do the same with the charred jalapeños and tomatoes.

Mash everything together in a bowl before adding 4-5 tbsp water to loosen, the lime juice and coriander. Mix well and leave to rest for 10 mins before serving. Will keep chilled for up to two days.