Our Favourite Chilli Farm Recipes

Mango Salsa

This is the best dip! Everyone will come back for more and want to know what it is!!
An ideal combination of sweet, exotic mango with the exciting bite of chilli!

1 mango, diced
1 spring onion, sliced thinly
1 teaspoon fresh red chillies, finely chopped (Serrano if available)
Juice of ½ a lime
1 small bunch coriander, chopped

Mix ingredients in a bowl and allow mixture to stand before serving.

Tomato salsa

A classic tomato salsa

2 spring onions, thinly sliced
1 clove garlic, crushed
2 large tomatoes, cut into small pieces
1 tablespoon chopped green chillies (Jalapeno or Serrano if available)
1 tablespoon freshly squeezed lime or lemon juice
1 tablespoon olive oil
1 small bunch fresh coriander, finely chopped

Mix ingredients in a bowl and chill before serving.

Guacamole

If you have lots of other hot dips you can miss out the chillies in this one and use it as a cooling dip.

2 ripe avocados, mashed with a fork
2 or 3 cloves of garlic, crushed
2 tomatoes, finely chopped
1 tsp finely chopped serrano chillies (optional)

Mix everything together, to stop it going brown squeeze lime juice over the top. Its best to eat this straight away, if you cant cover with cling film to preserve the colour.!

Red Onion Salsa

2 red onions, thinly sliced
4 to 5 tbsps freshly squeezed lime or lemon juice
1 small bunch coriander
1 tsp fresh chillies (Cherry is best but go for Barkers Hot for more heat)
5 to 6 tbsps olive oil
salt (optional)

Mix everything together and let stand for 10 mins before serving.

Thai Fish Cakes

8oz fish fillet, mashed (cod or similar white fish)
1 onion finely chopped
1 stick lemon grass
1 tbsp fresh parsley
1 Thai Hot chilli, chopped (Serrano is the best alternative)
1 tbsp fish sauce
1 egg
2 tbsp cornflour
pinch of sugar
oil for deep frying

Mix all ingredients together and form into small fish cakes. Deep fry for about 10 mins until golden. Drain and serve with Thai cucumber sauce (see below).

Thai Cucumber Sauce

½ cucumber, peeled and sliced thinly
2oz sugar
250 ml boiling water
120 ml wine vinegar
1 tsp salt
2 shallots, finely chopped
2 red chillies, finely chopped (Thai Hot or Serrano does nicely) Use less if you don't want to much heat.

Arrange the cucumber slices in a bowl. Dissolve the sugar in the water. Mix in the wine vinegar, salt, shallots and chillies. Pour over the cucumber, cover and chill.

Pimientos de Padrón

8 to 10 Pimientos de Padrón - with stems
Olive Oil
Sea Salt

Take a pan and pour enough oil to generously cover the bottom of the frying pan.
Turn the heat up on the burner.
When the olive oil starts to sizzle, throw the peppers in whole.
Fry and turn until the peppers have small white blisters all over.
Sprinkle with coarse salt and serve.

Hold the pepper by the stem and BITE. Enjoy!