This dressing is for anyone who enjoys a noticeable kick of heat. Charring the chilies over a flame or under a broiler adds a light smoky note, while mint and lemon keep the flavor fresh.
💡 Best served with:
- roasted root vegetable salads, including beets, carrots, or celery root;
- dishes with plenty of fresh herbs;
- grilled vegetables.
Servings:
4
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🔥 Ingredients
👨🍳 Method
- Pierce each chili lightly with the tip of a knife so steam can escape while it heats.
- Hold the chilies over a gas flame with metal tongs until the skin blackens and blisters. If you do not have a gas stove, use the oven broiler.
- Transfer the hot peppers to a bowl and cover for about 15 minutes. The steam will make the skin easier to remove.
- Peel away the charred skin, remove the stems and seeds, and finely chop the flesh.
- Mix the pepper with olive oil, lemon juice, and chopped mint. Season with salt and pepper to taste.
💡 If you are unsure how hot the chili variety is, start with one or two peppers and add more after tasting.
Recipe inspiration: the combination of charred chili, mint, lemon, and olive oil is inspired by the grilled chilli dressing published by the Jamie Oliver team. The Lines version has been adapted for straightforward home cooking.
