Salsa de Chile California

Salsa de Chile California
2 tomatoes
Approximately 4 dried California chillis
1 small red onion, roughly chopped
2 cloves of garlic, peeled
1 ear of corn
Small bunch of fresh coriander
1 lime
Salt and coarse black pepper, to taste


Place tomatoes, onion and garlic onto baking dish and fan grill at 225°C, until veggies are soft and start to char.  Remove from oven, let cool slightly and then pulse in food processor a few times, until roughly blended.  Add the coriander and lime juice and pulse again.
Place whole ear of corn into microwave (or steam on stove) for about a minute, until slightly soft.  Remove kernels and add to veggies in the food processor.  Pulse until just mixed through.  Add salt and pepper to taste.
Serve alongside your Mexican meal or use as a dip with tortilla chips.  Easily serves 4

Products used in this recipe