1 Peel the ginger and garlic clove and place in the bowl with the basil leaves.
Pulse 5/6 times.
2 Add the other ingredients and give a further 3/4 pulses.
Tip: Serve with a selection of raw vegetables, such as grated carrot, bean sprouts,
lettuce and shitake mushrooms.
1 Cut the chilli peppers open, remove the seeds and cut into 2 cm squares.
Place them in the bowl with the onion, coriander and parsley. Pulse 4/5 times.
2 Add all the other ingredients and blend for 30 seconds.
Tip: This extremely hot sauce from Chile is perfect with fish, meat and vegetables.
If you cannot stand the heat, use mild peppers!
THAI SAUCE
LATINO CHILLI SAUCE
4 tbsp lemon juice
3 tbsp olive oil
1 tbsp soy sauce
1 tbsp sesame oil
1 pinch Demerara sugar
1 cm fresh ginger
½ garlic clove
10 basil leaves
1 pinch chilli powder
4 green chilli peppers
¼ onion
1 sprig fresh coriander
1 sprig parsley
2 tbsp lemon juice
2 tbsp olive oil
3 tsp vinegar
1 tsp rock salt
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
PREPARATION : 10 min 1 SMALL BOWL ACCESSORY:
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EVERYTHING FOR THE WELL-DRESSED SALAD
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