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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!