From The Vegetarian Option, Simon Hopkinson, Quadrille Publishing, 2012.
Jalapeños are aplenty in the markets at the moment so it seemed the time to make this relish.
It was all very easy. All that had to be done was to measure out the ingredients, put them in a blender and churn them into a rough paste, not too fine. I used 50g ground almonds, 150g jalapeños, a small chopped red onion, salt, a pinch of sugar and sufficient extra virgin olive oil to ease the mixture into a paste.
This is a comfortable chilli relish. It is hot—but not too hot due to the modifying influence of the almonds.
Ease of cooking: ✔✔✔✔✔