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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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!