2 large handfuls of freshly chopped coriander leaf
salt to taste
sugar to taste
Information
This is the salsa of all salsas and has been lovingly created for all you dedicated chilli connoisseurs who are bored with the usual supermarket options and want to make a deliciously textured, flavour packed salsa fresca. Bursting with the flavours of ancho poblano chillies, guajillo chillies and chipotle chillies that hit your palate individually to finish with a smoky after flavour and chilli kick. Make sure you keep it chillied until serving for full enjoyment.
Time
30 minutes
Instructions
Oven roast tomatoes for 20 minutes at about 220°C or until the skins look charred.
Dry roast Ancho Poblano on high heat in frying pan for a minute or two turning constantly.
Take the roasted Ancho Poblano, Guajillo and Chipotle Meco and soak in boiling water for around 15 - 20 minutes
While you're waiting for the chillies to soak chop the onions, garlic and coriander leaf, juice the lime and set up your food blender
When the chillies have finished soaking blend the Guajillo with the lime juice until a smooth paste and then work through a sieve into a bowl. Rinse the blender thoroughly.
Add the sieved paste and the soaked Ancho Poblano and Chipotle Meco to the blender and blend using pulse function for a minute or two.
When the chillies have blended down a little add the tomatoes complete with charred skins and then blend on lowest setting. NB - If you blend too vigorously the salsa will come out too smooth.
Then add the onions, garlic, coriander leaf and oregano and about ½tsp each of sugar and salt.
Stop blending and taste test adding more salt and sugar as required
When finished pour into a large bowl, cover and put in the fridge to chill for ½-1 hour.
Enjoy with tortilla chips guacamole, refried beans and sour cream or as a side to any well deserving meal
