Dried Red Chilli Salsa
- Serves
- Makes about 1 cup.
- Difficulty
A beautiful, earthy, deep red salsa made from ancho, guajillo and chipotle chillies, that goes with grilled meats, tacos and quesadillas (top bowl pictured in photo).
Additional details
- 1 large tomato (about 160-200g)
- 20g Chile Ancho Flakes
- (or about 2 Chile Ancho whole, deseeded & stemmed)
- 10g Chile Guajillo Flakes
- (or about 2 Chile Guajillo Whole, deseeded & stemmed)
- 2 cloves garlic (with skin on)
- 1 tsp Chipotles in Adobo
- 1/2 tsp salt
Additional details
- Under the grill on a baking sheet, roast the tomato until charred and soft, turning once. Let cool.
- If using whole chillies, de stem and de seed, split them so they lay flat and toast in a dry, medium- hot pan until fragrant but take care not to burn them or they will taste bitter. Place them into a bowl and cover with just boiled water, keep submerged with a small plate until they are soft, about 15 mins.
- In the same pan that you toasted the chillies, turn down to medium and toast the garlic with the skin on, tuning as it browns and becomes sweet. Let cool and peel.
- In a jug suitable for a stick blender, add all of the ingredients, blend until smooth, push the puree through a sieve into another bowl, check seasoning and serve.
Highlighted Ingredients
-
Ancho Chilli Flakes 40g
£5.35
-
Ancho Chillies 70g
£4.40
-
Guajillo Chilli Flakes 40g
£4.95
-
Guajillo Chillies 50g
£4.05
-
Chipotle in Adobo 170g
£4.35