This vibrant Mexican green salsa is best made the day of eating as the colour dulls a little if made too far ahead.
INGREDIENTS
½ cup roasted skin on almonds, roughly chopped
2 cups coriander, soft stalks and leaves
10 tomatillos, drained
2 cloves garlic, crushed
2 tablespoons vegetable oil
1 teaspoon chipotle or chilli sauce
sea salt and freshly ground pepper
METHOD
Set 1 tablespoon of the almonds aside for garnish.
Place all the remaining ingredients in a food processor and season. Process to a rough paste but leave the almonds with a little texture.
Taste and add more chipotle or chilli sauce to taste. Transfer to a serving bowl and top with the remaining almonds. Serve with tofu chips and radishes. Makes about 1¼ cups
Pantry note: Tins of Mexican tomatillas are available from good food stores and specialty shops.
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Issue #115
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!