This is probably the furthest from a Scottish Recipe, but on occaion the peppers have been replaced with a little Scotch Bonnet, which is Hot Hot Hot!
1 pound (4 medium) plum tomatoes 2 jalapeño peppers 2 garlic cloves ½ white onion, cut into 4 wedges (I use red onion) ¼ cup roughly chopped coriander/cilantro 2 tablespoons lime juice 1 teaspoon maple syrup (optional and depends on how sweet/ripe the tomatoes) salt and freshly ground black pepper, to taste Tortilla chips, for serving
Heat a pan over high heat, (I use my Forman's Grill, but there's lots of alternatives). Working in batches, sear the plum tomatoes, jalapeños, garlic and onion until charred all over, approx 5 minutes for the tomatoes and garlic, and 8 minutes for the jalapeños and onion.
Transfer all the charred vegetables to the bowl of a food processor and let cool completely. Add the coriander/cilantro, lime juice and syrup, then pulse until a chunky purée forms. Season with salt and pepper. Taste and make any necessary adjustments to suit you, (I usually add a few drops of Balsamic at this stage, more habit than anything else) then transfer to a bowl. Serve with tortilla chips.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!