For the salsa
Prepare the jalapeños by running a knife down the length of the chilli to create a long slit (don’t cut all the way through). Use a teaspoon to scrape out the seeds.
Place the chillies on a grid over hot coals and chargrill until blackened and soft, then allow to cool.
Prepare the filling by mixing the feta, mozzarella, crème fraîche, garlic, coriander, salt and pepper. Spoon or pipe the filling into each jalapeño then return them to the grill and cook until the cheese melts.
Make the salsa by mixing the ingredients together and season well.
Serve the jalapeños with the salsa.