This vibrant Mexican green salsa is best made the day of eating as the colour dulls a little if made too far ahead.
INGREDIENTS
½ cup roasted skin on almonds, roughly chopped
2 cups coriander, soft stalks and leaves
10 tomatillos, drained
2 cloves garlic, crushed
2 tablespoons vegetable oil
1 teaspoon chipotle or chilli sauce
sea salt and freshly ground pepper
METHOD
Set 1 tablespoon of the almonds aside for garnish.
Place all the remaining ingredients in a food processor and season. Process to a rough paste but leave the almonds with a little texture.
Taste and add more chipotle or chilli sauce to taste. Transfer to a serving bowl and top with the remaining almonds. Serve with tofu chips and radishes. Makes about 1¼ cups
Pantry note: Tins of Mexican tomatillas are available from good food stores and specialty shops.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
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.