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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.