25
Serves 4
4 green chilli peppers
1
/4 onion
1 sprig fresh coriander
1 sprig parsley
2 tablespoons lemon juice
2 tablespoons olive oil
3 teaspoons vinegar
1 teaspoon fleur de sel
(unrefined salt)
Cut the chilli peppers open, remove the seeds and
cut the flesh into 2 cm squares. Place them in the
bowl with the onion, coriander and parsley. Pulse
4/5 times, then add all the other ingredients and
blend for 30 sec.
This extremely hot sauce from Chile is perfect with
fish, meat and vegetables. If you cannot stand the
heat, use mild peppers!
Latino chilli sauce
• • Preparation : 7 min.
Serves 4
4 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon sesame oil
1 pinch Demerara sugar
small cube fresh ginger
(1 cm
3
)
1
/2 garlic clove
10 basil leaves
1 pinch chilli powder
Peel the ginger and garlic clove and place in the
bowl with the basil leaves. Pulse 5/6 times, add the
other ingredients and give a further 3/4 pulses.
Serve with a selection of raw vegetables, such as
grated carrot, bean sprouts, lettuce and shitake
mushrooms.
Thai sauce
• • Preparation : 5 min.
EVERYTHING FOR THE WELL-DRESSED SALAD
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