2 large ripe tomatoes good handful fresh coriander small tin anchovies slug of olive oil Rehydrate Chipotles and blend with coriander anchovies and oil until fairly smooth dice up onions and tomatoes and mix with sauce. Good as a dip, tossing into chargrilled vegetables, or spreading onto toasted Italian breads . Green Chilli and Coriander Salsa 6 fresh green chillis handful of Coriander 1 garlic clove thick slice of bread cider vinegar lemon olive oil 1tbls fresh grated ginger ground coriander and cumin seeds Blend all ingredients in food processor using equal quantity of oil and vinegar to make a thickish sauce, use about 0.5 tsp of ground coriander and cumin seeds to taste and chill to let flavours develop. 1 large tomato 1 red onion 1 clove garlic squeeze of fresh lime 6 fl oz cider vinegar Grill garlic, quartered onion and tomato under hot grill until charring begins. Skin tomato and blitz in a blender with seeded chillis, garlic, onion and lime juice.
Heat vinegar in a pan and stir in the blended sauce, simmer for a couple of minutes.
Leave to cool and seal into sterilised jar and keep in fridge until needed, it should keep for a few months. Combine all ingredients in food processor and blend until smooth, leave overnight before use to let flavours develop. Dip fish or meat in sauce before baking or use as a dipping sauce for grilled or deep fried vegetables. Transfer all ingredients to food processor and blend until smooth using necessary water. Good red sauce to serve with anything from tortilla chips to fried eggs.