We always have this dip ready, whether it be in the fridge or freezer - it's an easy pull out to go with chips, crisps, mozzarella sticks and crudités We love this slathered in pittas and drizzled over fish dishes. This hot lick of sauce perfectly finishes a recipe when your looking for some umph!
Ingredients
- 3 large on the Organic Vine Tomatoes
- 1 large garlic clove, roughly chopped
- 1 Tbsp mint sauce
- 2 tbsp Sliced Jalapenos with juice from jar
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Roughly chop the ingredients, season and add sauce. Blitz in a food blender or smoothie maker.
- Place into ramekins/serving bowls or pour straight on to your kebab.
Salmon Kebabs (Serves 2)
- 2 Salmon fillets, 2 pitta breads
- sweet gem lettuce, finely sliced
- cucumber and tomatoes diced
- mayo or hot sauce
Instructions
- Wrap the salmon in tin foil and bake 200 degrees for 15 mins
- Once the oven is off place the pittas inside for 5 minutes while chopping the salad. Open the pittas and stuff with salad, break the salmon into small pieces with a fork. Add mayo or our hot dip as above.
