Chipotle salsa

This versatile salsa is given fiery, smoky depth by the chipotle chillies. I love slathering it onto fried eggs, eaten with my guacamole bread, and it’s also great in a roast chicken sandwich. You can find chipotle chillies at specialist Mexican grocers or online, or you could replace with any chilli you can get hold of.

INGREDIENTS

2 dried chipotle chillies

pinch salt

1/2 white onion, cut in half

3 ripe tomatoes, halved

2 fat garlic cloves, bashed but left whole

squeeze lime juice

olive oil

METHOD

Place the dried chillies in a heatproof bowl and add about 300 ml boiling water. Leave for about 10 minutes to rehydrate, until soft all the way through. Place a griddle pan over a medium-high heat until really hot, dust with salt and then place the onion, tomatoes and garlic on it.

Cook, turning occasionally, until the tomatoes and onion are soft (you might need to remove the garlic a bit earlier to avoid it burning) and the tomato skins are blackening.

Drain the chipotles, reserving about 2 tablespoons of their rehydration liquid, and put them into a blender or food processor, along with the other ingredients, and blend until you have a smooth salsa. Add a splash of olive oil and blend once more. The salsa will keep for up to 4 days in the fridge in an airtight container.

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