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
Pinch of sugar, if needed
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.

In a small frying pan, place the California chillis and heat gently until they are warmed through and start to puff up.  Try to avoid charring of the chillis to prevent bitterness.  Remove from heat and let cool slightly.  Remove stems (and seeds if you do not want your salsa to be too spicy) and chop roughly.

Remove veggies from oven, let cool slightly and then pulse with the dried chillis in food processor a few times, until roughly blended.  Add the coriander and lime juice and pulse again.  Add a pinch of sugar if you detect any bitterness.

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

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