Recipe: Peruvian Style Marinade and Green Mayo

One of our favourite new products this year has to be our Wild Garlic & Jalapeño hot sauce so we thought we’d show you a nice way to use it.  It’s a great store cupboard standby for when you want a little heat but don’t have fresh chillies to hand. The Jalapeños are fermented which helps to develop depth of flavour.

This is fresh and spicy, perfect for the summer barbecue, it works equally well with chicken (any cut) pork or as a baste for grilled sweetcorn.

Marinade

• 2 tbsp - Wild Garlic & Jalapeño Hot Sauce
• A good handful of coriander leaves finely chopped
• Juice of 2 limes
• 50ml of rapeseed oil
• 1 tbsp cumin seeds
• 1 tsp salt

Mix all ingredients and pour over your chicken (or pork), marinade for 2 hours minimum, ideally overnight.

Green Mayo

Be warned this is seriously addictive, great for dipping and drizzling.

• Handful of fresh coriander (stalks and all)
• 4 tbsp good quality mayonnaise
• 1 tbsp Wild Garlic & Jalapeño Hot Sauce (more if you like it hot)
• 20g finely grated parmesan
• 1 tsp honey
• Juice of 1 lime
• ½ tsp salt                                                                                                   

Blend 1 tbsp of the mayo with the other ingredients in a food processor or with a hand blender.  Once thoroughly combined, stir through the remaining mayonnaise.

 
Serve with everything, makes a great potato salad!