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MEXICAN CHILLI PEANUT SAUCE

This spicy chilli peanut sauce is so addictive that you will want to put it on everything – I’ve been known to have it in a cheese sandwich. You will need chiles de árbol for this recipe, which are very easy to find online – it’s worth getting them to be able to whip up a batch of this sauce.

Makes: 1 jar, to keep in the fridge

2 tbsp olive oil

4 chiles de árbol, deseeded

1 garlic clove, peeled

150g unsalted blanched peanuts

Sea salt flakes

Heat the olive oil in a large frying pan and add the chiles de árbol, garlic and peanuts. Fry them over a medium-low heat, stirring frequently, for about 10 minutes, until all the peanuts are an even golden brown.

Tip everything on to a plate and leave to cool down for about 15 minutes.

Transfer everything to a blender or food processor, along with a teaspoon of sea salt and 150ml of water. Blitz until smooth, adding more water a tablespoon at a time until you have a sauce about the consistency of double cream. Taste, adjust the salt, and keep in a jar in the fridge for up to a week.

WORKS WELL WITH

Any Peppercorn, Salt & Lime flavoured skewers (see here)

Classic or Sticky Hot Chipotle Ribs (see here and here)

Pollo al Carbón (see here)

Whole veg with Chilli, Lime & Coriander Dressing (see here)

Grilled Fish Tacos (see here)

Barbecue Brisket (see here)