Salsa Roja with dried red chilli by Cool Chile
An beautiful, earthy, deep red salsa, that goes with grilled meats, tacos and quesadillas (top bowl pictured in photo).
Makes about 1 cup.
1 large tomato (about 160-200g)
2 cloves garlic (with skin on)
1/2 tsp salt
Under the grill on a baking sheet, roast the tomato until charred and soft, turning once. Let cool.
If using whole chillies, de stem and de seed, split them so they lay flat and toast in a dry, medium- hot pan until
fragrant but take care not to burn them or they will taste bitter. Place them into a bowl and cover with just boiled water,
keep submerged with a small plate until they are soft, about 15 mins.
In the same pan that you toasted the chillies, turn down to medium and toast the garlic with the skin on, tuning as it
browns and becomes sweet. Let cool and peel.
In a jug suitable for a stick blender, add all of the ingredients, blend until smooth, push the puree through a sieve into another bowl, check seasoning and serve.
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Salsa Roja with fresh green chilli by Cool Chile
A fresh but roasted tasting chilli sauce for tacos, meats and grilled sandwiches (right bowl pictured in photo).
Makes about 1.5 cups
2 large ripe tomatoes
1-2 large green, thick fleshed chillies
2 cloves garlic with skin on
1/4- 1/2 tsp salt
Place the tomatoes and the chillies on a baking sheet and put under a hot grill, let the skin go black, the flesh soft,
then turn and blacken the other side, when coolish, roughly chop and core the tomatoes, the blackened skin
adds flavour and nice black specs to the finished sauce.
Heat a dry pan over medium heat, place the cloves of garlic and let them get soft, sweet and black in spots,
turning as you go. Let cool and peel.
In a jug suitable for a stick blender, place all the ingredients except the salt, blitz until smooth, add salt to taste.
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Tomatillo & avocado taco sauce by Cool Chile
A delicious fresh sauce, with hints of apple, to use with tacos or quesadillas (bottom bowl pictured in photo).
Makes about 1.5 cups
3 hot skinny green chillies
1 small avocado, stoned and peeled
A couple of sprigs of coriander, chopped
Salt (to taste)
In a jug suitable for a stick blender, place all of the ingredients minus the salt, blitz until very smooth, let out with a little water until it dribbles nicely, taste for salt, if using fresh tomatillos you will need about 1/4 - 1/2 tsp, the tinned ones already carry a bit of salt.