Cook with Jamie
By Jamie Oliver
30 mins
Super easy
serves 7
About the recipe
Fantastic with crunchy root vegetable salads and strong-flavoured herbs – toasting the chillies on the hob is dead easy and really gives this dressing depth and intensity.
Recipe From
Ingredients
3 fresh red chillies
10 tablespoons extra virgin olive oil
3½ tablespoons fresh lemon juice
½ a bunch of fresh mint (15g), leaves picked and finely chopped
Method
- Prick the chillies with the tip of a sharp knife – this stops them popping or exploding when they are cooked. Hold your chillies, one at a time, with a pair of metal tongs in a gas flame until they’re blackened and blistered all over. If you don’t have a gas hob, pop them under a hot grill instead.
- Place the chillies in a small bowl, cover with cling film and leave for 15 minutes. This way they will steam in their own heat and the skins will peel off very easily.
- Peel the chillies, open them up and scrape out all the white seeds. Discard these, then finely chop the flesh of the chillies. Put in a mixing bowl, add the oil, lemon juice and mint, and mix well. Season to taste with sea salt and black pepper.
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