200g dried chipotle chillies
4 tomatoes, roughly chopped
½ white onion, roughly chopped
1 garlic clove
1 teaspoon table salt
2 tablespoons vegetable oil

Chipotle chillies have long been loved in Mexico, but today they are hugely popular the world over. Chipotle chillies are dried jalapenos and their fragrant aroma and smoky taste make a wonderful addition to any number of dishes. It’s definitely my favourite chilli and a must-have in my pantry. This salsa recipe is very simple and goes well with tacos, as a marinade for meats or as a base for more complex dishes.

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1.Place the chipotle chillies and 500ml water in a small saucepan and bring to the boil.
2.Boil for 5 minutes or until soft, then remove from the heat and set aside to cool a little.
3.Place the chipotle chillies and their cooking water in a blender with the tomato, onion, garlic and salt.
4.Blend until you have a smooth, runny salsa.
5.Heat the oil in a frying pan over medium heat, add the salsa and cook, stirring, for 5 minutes.
6.Transfer the salsa to a bowl and set aside to cool.
7.Store the salsa in an airtight container in the fridge for up to 5 days.

Recipes extracted from
Comida Mexicana by Rosa Cienfuegos
RRP $55, published by Smith Street Books,
Photography ©Alicia Taylor
Food Stylist ©Deborah Kaloper
Illustrations by Evi O

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