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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