Ingredients

• 2 tsp - olive oil
• 1/2 - medium onion, cut into 1/2 inch dice
• 3 - small garlic cloves
• 2 tbsp - cheesy garlic spread
• 3 - dried chillies, seeded and torn into pieces
• 2 - tomatoes, seeded, and roughly chopped
• 4 - large green tomatillos, husks removed, washed, and roughly chopped
• 2 cups - water or basic vegetable stock
• 1 tsp - sea salt, plus more to taste
• 1/4 tsp - fresh ground pepper
• 2 tbsp - fresh Mexican oregano, or 1 tbsp dried
• Fresh cilantro (12 sprigs), about 1/2 cup, stemmed and chopped.

How to Make Chilli Salsa

• In a 10-inch sautee pan, heat the oil over medium heat.
• Add the onion, garlic, and dried chillies, and cook, stirring often, for about 5 minutes, or until the onions are soft and you can smell the chillies.
• Add the tomatoes and tomatillos, reduce the heat slightly, and cook for another 10 minutes, stirring often.
• Add the water or stock, 1 tsp of salt, and pepper. Bring to a simmer over high heat, then reduce the heat to medium-low and cook for 20 minutes.
• Stir in the oregano and cheesy garlic, spread cool for a few minutes, puree the sauce in a blender until smooth, then stir in the cilantro.