Wild garlic jalapeño dressing
- Grab the chillies and wash and dry them.
- Heat a dry frying pan till smoking. Add the whole jalapenos and blacken them all over. Totally black.
- Pop the blackened chillies in a bowl and bung a saucer on top to keep the heat in whilst you destem and coarsely chop your coriander and squeeze your limes.
- Take the chillies and rinse them under the tap to remove some of the skin.
- Tear them in half and remove the stems and seeds.
- Put the deseeded, destemmed chillies in a blender / food processor with the lime juice and 50ml oil.
- Now add the garlic and coriander (you want a bit less in volume than the wild garlic but similar) and a pinch of salt.
- Blend until smooth. Adding more oil as necessary. You want a nice drizzling consistency.
- Taste for seasoning and serve drizzled generously over well roasted meats like lamb.
- This dressing would be amazing on tacos too. Beef tacos.
- This dressing would be beautiful with fat white fillets of fish like cod.
- For veggies, drizzle over a platter of crispy roasted squash, Jerusalem artichokes, corn and greens
- This sauce was made to be eaten alongside crisp Picpoul de pinet wine. Match made in heaven.
- Eat as much as you can whilst you can. And make sure you freeze the rest. For it is good for heart, body and soul.
- Make a mark in your diary to anticipate wild garlic season next year and repeat all over again. The best things are infrequent and fleeting.