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Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away.
Scoop out and discard tomato seeds. Put tomatoes into a food processor with garlic, lime juice, oil and chipotle paste. Add peppers, then pulse until chunky. Stir onion and coriander through, then serve.