MAKE WAY-BETTER-THAN-THE-JAR SALSA MACHA

You could use the pre-made stuff, but then you’d be missing out on worlds of flavour. So if you have the time, why not make your own?

Pan-roast dry chillies

In a cast-iron pan over a mediumhigh heat, toast 1 dried guajillo chilli and 1 dried morita or dried chipotle (both seeded), just a few secs per side, then dunk them in a bowl of hot water to rehydrate for 10 to 15 mins.

Char fresh ingredients

In the same pan, add 1 serrano pepper, 4 Roma tomatoes, ½ white onion (peeled and quartered) and 3 skin-on garlic cloves. Char, turning now and then for 5 to 10 mins; remove the garlic earlier so it doesn’t burn.

Pulverise!

Peel the garlic and put everything in a blender, plus

1/8 tsp Mexican oregano – blitz until smooth. Clean the pan, add 2 tbsp olive oil, pour in the puree and boil. Reduce the heat and add finely chopped kale or Swiss chard.

Simmer and finish

Allow the greens to wilt, stirring occasionally, for about 10 mins. Season to taste with salt. Add 1 tbsp minced coriander leaves and stems. Makes 750g.