This dressing is for those who like it hot. Charring the peppers over an open flame gives the sauce a unique smoky flavor. Jamie Oliver considers it one of the most vibrant in his collection.
💡 Best served with:
- Root vegetable salads (roasted beets, carrots, celery root).
- Dishes featuring strong, pungent herbs.
- Grilled vegetables.
🔥 Ingredients
- Base: 3 fresh red chili peppers.
- Oil and lemon: 10 tbsp Extra Virgin olive oil,
- 3 ½ tbsp freshly squeezed lemon juice.
- Herbs: a bunch of fresh mint (leaves only, picked and finely chopped).
- Spices: sea salt and freshly ground black pepper.
👨🍳 Step-by-Step Instructions
- Pierce the chili peppers with the tip of a knife so they don't burst while roasting.
- Hold the peppers with metal tongs over a gas flame until they are blackened and blistered.
If you don't have a gas stove, place them under a hot electric broiler (grill). - Place the peppers in a bowl and cover with plastic wrap for 15 minutes — this will let them steam, making it much easier to peel off the skin.
- Peel the skin off the peppers, remove the seeds, and finely chop the flesh.
- Mix the chopped peppers with the olive oil, lemon juice, chopped mint, and salt to taste.
Recipe Source: Adapted from materials on the official website of chef Jamie Oliver.
