Chilli salsa

all details

This all-purpose chilli salsa can be used to accompany grilled fish or shellfish, sausages or beef.

Ingredients

  • 30 coriander seeds
  • 40 small chillies, stalks removed
  • 4 garlic cloves, peeled
  • 1 tsp salt
  • 6 tbsp extra virgin olive oil

Method

Put coriander seeds in a mortar and pound gently until crushed. Roughly chop chillies and garlic and add both to mortar with coriander seeds. Add salt and pound for 3-4 minutes. Add olive oil and continue pounding for another 8-10 minutes until a homogenous, red-orange paste is achieved. Can be done in a food processor, but this results in a different texture.

Lasts two weeks refrigerated.

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  • Cuisine - Mexican

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