Ingredients
| 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.
Instructions
| 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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