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Wild garlic jalapeño dressing

By Jen G on 1st May, 2018

Wild garlic jalapeño dressing


  1. Grab the chillies and wash and dry them.
  2. Heat a dry frying pan till smoking. Add the whole jalapenos and blacken them all over. Totally black.
  3. 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.
  4. Take the chillies and rinse them under the tap to remove some of the skin.
  5. Tear them in half and remove the stems and seeds.
  6. Put the deseeded, destemmed chillies in a blender / food processor with the lime juice and 50ml oil.
  7. Now add the garlic and coriander (you want a bit less in volume than the wild garlic but similar) and a pinch of salt. 
  8. Blend until smooth. Adding more oil as necessary. You want a nice drizzling consistency.
  9. Taste for seasoning and serve drizzled generously over well roasted meats like lamb. 

Recipe Notes

  • 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.



summer  / special occasion  / salad  / lamb  / chilli
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