Preheat your grill to the highest setting.

Cover all your veg in olive oil on a baking tray before popping them under the grill for 15-20 mins until very charred. Another option is to char them using a blowtorch or the flame of the hob instead, but make sure to be very careful if doing so.

Roughly chop the charred veg and place the garlic, red chillies, 1 tsp flaky sea salt into a mortar and pestle. Bash them together to form a fine paste. After you've made this chilli and garlic paste, add in the peppers and tomatoes and continue bashing until you form a chunky salsa. This could take up to 10 mins.

Serve with some tortilla chips and enjoy.