This vibrant Mexican green salsa is best made the day of eating as the colour dulls a little if made too far ahead.
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
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.