Having heard Rick Stein talking about their amazing smoky flavour, then Thomasina Miers about the diversity and authentic taste, I placed the order on Amazon and made tacos this evening, which were served with ancho chili salsa.  I used Jamie Oliver’s recipe from 15 Minute Meals. The crowd is divided. Half of the crowd, Florek, is not quite sure if he likes it. He can take a lot more heat than me, but as for the taste he wasn’t exactly drinking this salsa. The other half, myself, did like the flavour, but could hardly take the heat in that bowl and will be reading some more about what to do with the remaining 2 anchos.  We had a little of the salsa on the chicken last night, but the majority of it went to Andy’s, a big Mexican food fan and a chili enthusiast.

For the salsa, I first rehydrated the chili with enough boiling water to cover it in the blender. 2 spring onions in, 4 cherry tomatoes, 1/2 a bunch of fresh coriander with stalks, 1 fresh red chili,juice of 1 and 1/2 limes, a splash of balsamic vinegar and 1 tbsp of soy sauce.  All this blitzed into a salsa and served alongside chicken tacos with cheese and avocados. Further research to be continued. 🙂