Guajilla chillis have a sweet berry overtone and aren’t overly spicy if the seeds are removed. Roast the almonds to give the salsa a richer, nutty flavour.
INGREDIENTS
2 large dried guajillo chillis, halved and seeds removed
2/3 cup sour cream
½ cup blanched almonds, roasted and chopped
½ cup grated Cheddar cheese
2 tablespoons chopped coriander
finely grated zest 1 lime
2-3 teaspoons lime juice
sea salt and freshly ground pepper
METHOD
Roughly chop the chillis and soak in boiling water for 30 minutes. Drain and place in a food processor with the remaining ingredients. Process to a thick paste, season and add lime juice to taste.
Makes about 1 cup
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!