1 large hass avocado (or 2 small), peeled and stone removed
1 jalapeño or other green chilli, stem removed and roughly chopped (optional)
15g/½oz arbol chillies, stems and seeds removed
2 tbsp finely chopped coriander stalks
handful coriander leaves, roughly chopped
2 garlic cloves, roughly chopped
10 black garlic cloves, chopped
10 fresh garlic cloves, chopped
1½ tbsp lime juice (from 1–2 limes), plus extra if needed
1 onion, roughly chopped
600g/1lb 5oz fresh tomatoes
3 tbsp salted capers, soaked in water and drained
250g/9oz angel hair pasta or vermicelli
salt and freshly ground black pepper
1–2 tsp soft light brown sugar
1 tbsp light brown sugar
25g/1oz chipotle chillies, stems and seeds removed and cut into pieces
½ tsp cumin seeds
4 tbsp olive oil
1½ tbsp extra virgin olive oil, plus extra if needed
½ tsp dried Mexican oregano
1½ tsp sweet paprika
180ml/6¼fl oz rapeseed or groundnut oil
1 tbsp red wine vinegar
salt
crème fraîche