This Hot Chilli Sauce is so easy to make, and adds a nice bite to all your Mexican meals such as Chilli Con Carne and Chicken Adobo. Of course, if you are feeling less inspired, and just after a snack serve this with corn chips, and perhaps some guacamole.
+ 3 whole roasted red peppers from a jar
+ 1 clove of garlic, peeled
+ 2 hot chilli peppers, halved with seeds in if you like it hot, but with top stems removed
+ 1/2 cup coriander stems, roughly chopped
+ Zest of one lime
+ Juice of one lime
+ 1/2 cup coriander leaves
+ 1 tablespoon olive oil
Drain the red peppers of any excess liquid.
Place roasted red peppers, garlic, chilli peppers, coriander stems, lime zest and juice in a food processor and puree until finely chopped and almost smooth. Add salt, olive oil and coriander leaves and blitz again until everything is blended and smooth.
Serve with tortilla chips and guacamole, or some sort of delicious Mexican meal. Sauce can be stored in a sterilised, sealed jar in the fridge for up to a month.
Original recipe provided by Nigella Lawson.