Day 4

Georgie’s Party starting Jalapeño and Coriander dip

Created by Nigella but immortalised at every party hosted by our very own Georgie, this dip is guaranteed to tickle your tastebuds. Perfect as a dip for crisps, a condiment to add to any meal or simply a sauce for pasta, this dip is always the showstopper. If you aren’t ready for the heat, remember to de-seed the fresh jalepeños – although we promise the heat is just divine!

INGREDIENTS
Makes: approx. 400ml

METRICCUPS

approx. 100 grams fresh coriander – stalks and all (roughly chopped)
100 grams fresh green jalapeno chillies or other long green chillies (roughly chopped)
3 cloves garlic (peeled and halved)
125 millilitres vegetable oil
finely grated zest and juice of 2 limes
1 – 2 teaspoons sea salt flakes

METHOD

With a stick blender blitz the fresh coriander, jalapenos, garlic, oil, zest and juice of the limes and 1 teaspoon of sea salt flakes until you have a smooth and creamy, flecked sauce. Taste to see if you want to add any more salt.
If not eating immediately, transfer to a Kilner jar or similar and refrigerate, though make sure you take it out in time to get to room temperature, and give the jar a good shake before serving.