Salsa verde

Salsa verde

By
From
Smith & Daughters
Photographer
Bonnie Savage

Salsa is the Mexican answer to making everything taste even better than it already does. Shannon has dreamt up three of her most favourite fresh salsa recipes that include texture, complexity and a delightful amount of bright flavours. Keep these around for chips and well, dumping on everything.

Ingredients

Quantity Ingredient
2 ancho chillies
60g raisins
1 jalapeno
5 garlic cloves, unpeeled
1/2 red onion
1 lime, zested and juiced
1 tablespoon dijon mustard
1 tablespoon sherry vinegar
2 tablespoons capers
2 large handfuls –flat-leaf parsley, roughly chopped
large handful mint, roughly chopped
2 large handfuls coriander, roughly chopped
large handful basil, roughly chopped
small handful oregano, roughly chopped
1/2 teaspoon cocoa powder
1 teaspoon ground cumin
1 tablespoon agave syrup, or whatever sweetener you like
125ml olive oil

Method

  1. Place the ancho chillies and raisins in a medium-sized saucepan and cover with water. Bring to the boil, then remove from the heat and set aside to soften in the water for 30 minutes. Drain.
  2. Meanwhile, heat a chargrill pan over high heat and cook the jalapeño, garlic and red onion until blackened all over.
  3. Peel the garlic, then transfer to a food processor along with the jalapeño and red onion. Add the drained ancho chillies and raisins along with the remaining ingredients except the oil, and blend thoroughly.
  4. With the motor running, slowly add the oil until well combined. Season, to taste.
  5. The salsa will keep for up to 4 days in the fridge.
Tags:
Vegan
Plant-based
Vegetarian
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