We recommend you use your artisanally dried chilli to make Salsa de Chilli. This is the perfect accompaniment to tacos and it can be made straight from the store cupboard in 10 mins. To start open a bottle of wine (to help the cooking process) and then follow the recipe below ...

What To Put In It

♣ 3 chillies (use Anne and Will’s chillies)
♥ 3 cloves garlic (unpeeled)
♠ 10 tomatillos (half a can)

How To Do It

Remove the stems and seeds from the larger chilies and only the stems from the chillies if they have them.

Transfer them to a griddle pan and heat to medium. As soon as the chilies become aromatic, take a metal spatula and press them flat onto hot surface. This will help toast them a little quicker. Turn and repeat on other side. You want the skins to blister and blacken slightly, but still have some red colour on the inside. If the get too burned (dark), they could become bitter.

Re-fill your glass of wine.

Transfer the chilies to a pot of simmering water and cook for 5 minutes. Remove from heat and let them steep and cool.

Whilst the chillies soak, strain the tomatillos, and blacken for around 5 mins in a hot skillet.

Remove to a blender, and then blacken the garlic cloves. Peel the garlic, and blend together the peeled garlic, soaked chillies, and tomatillos.