Published Sunday, 09 June, 2013 by Potato
Grill the tomatoes, chilies, and garlic on a pan (you know they're done when their skin is blackish and peeling).
when they're done, take off the fire, put them in a plastic bag (it will make the skin come off more easily) and peel them.
chop the tomatoes and chilies very finely, crush the garlic and mix everything in a plate.
don't season or anything right away. This salad is kept in the fridge as it is. When serving, add olive oil, salt, coriander, and decorate with olives, tuna and a hard boiled egg, as in the photo.