This is quite a simple little dish which I made to accompany a barbecue this evening. I made it at the last minute and I’m so glad that I did. It works excellently with red meat, but also it was amazing with the boiled potatoes I also served. It packed a tasty little punch of spice too, but this can be toned up or down depending on the types of chilli you use. I used the most explosive Indian green chillis which used in moderation (ie one!) are just fine. Try it, it’s really good.
½ red onion (chopped)
1 small clove garlic (chopped)
1 small hot green chilli (seeds in, chopped)
½ cup coriander (stalks and leaves)
1 tablespoon capers
salt & pepper
½ lemon (juice of)
½ cup extra virgin olive oil
Blend to a rough pulp in a pestle & mortar the onion, garlic, chilli, coriander and capers. Mix in the salt and pepper, lemon juice and olive oil. Leave for a few minutes to develop in flavour before serving.
Serve alongside meat, poultry or fish or even just drizzled over hot vegetables.