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

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