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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.