Spicy Sauce with Watercress and Blue Cheese
Spicy Sauce with Watercress and Blue Cheese
Delicious on tacos or simply as a dipping sauce
½ cup fresh watercress, chopped
30g blue cheese
1 garlic clove
½ tsp sea salt
2 Tio Pablo Arbol chillis
½ cup plain yoghurt
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
Spicy Sauce with Watercress and Blue Cheese2015-11-122015-11-12https://tiopablo.co.nz/wp-content/uploads/2019/08/tio-pablo-logo.pngTio Pablohttps://tiopablo.co.nz/wp-content/uploads/2015/11/watercress-sauce.png200px200px