This all-purpose chilli salsa can be used to accompany grilled fish or shellfish, sausages or beef.
Have your say
- 30 coriander seeds
- 40 small chillies, stalks removed
- 4 garlic cloves, peeled
- 1 tsp salt
- 6 tbsp extra virgin olive oil
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.