Spicy Sauce with Watercress and Blue Cheese

In a small frying pan, heat the Arbol chillis until they brown slightly and puff up. Remove from heat and chop loosely. Set aside.

In a mortar and pestle, grind up the salt and garlic until it coats the mortar. Add the chilli and grind through.

In a food processor, add the watercress, blue cheese and yoghurt and blend through thoroughly.

Pour the yoghurt mixture into the mortar and pestle and grind the chilli/garlic/salt in with the yoghurt mixture until mixed thoroughly.

Transfer to a sealed container and put into the refrigerator for at least a ½ hour so that flavours can come through. Can stay in the fridge for at least a week.

Products used in this recipe