Guajilla chillis have a sweet berry overtone and aren’t overly spicy if the seeds are removed. Roast the almonds to give the salsa a richer, nutty flavour.
INGREDIENTS
2 large dried guajillo chillis, halved and seeds removed
2/3 cup sour cream
½ cup blanched almonds, roasted and chopped
½ cup grated Cheddar cheese
2 tablespoons chopped coriander
finely grated zest 1 lime
2-3 teaspoons lime juice
sea salt and freshly ground pepper
METHOD
Roughly chop the chillis and soak in boiling water for 30 minutes. Drain and place in a food processor with the remaining ingredients. Process to a thick paste, season and add lime juice to taste.
Makes about 1 cup
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.