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Green Bobasco Vinaigrette

A fresh vinaigrette with chillies. The bringing to a boil is optional. Discarding seeds would produce a milder version, but would be a lot of bother. Possibly worth doing if you wanted to blend the chillies instead of juicing them, producing a version of Green Chilli Relish.

The purpose of the vinaigrette is to have a light, liquid-only version of the Green Chilli Relish, heavier on the vinegar, for liberally splashing on food for a chilli-acid hit. A milder version could be made with more limes and no vinegar.

60 green chillies
2 limes skin removed
2 cloves garlic
1 large onion
1 teaspoon fresh rosemary
3 10m fleshy stalks lemon grass
.5 cup fresh parsley
.5 cup fresh lovage (or celery if lovage unobtainable)

Push the above through a juicer and discard the pulp (all you want is the juice).

Bring the juice to a simmer and let cool.

Pour juice a blender and add

.5 cup olive oil
.5 cup white wine vinegar
1 tablespoon salt
.5 cup fresh young curry leaves
juice of half lemon

Blend smooth and bottle.

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