Roast the jalapenos under the grill on a baking tray for 5-7 minutes per side until the skin is charred.
Place the garlic in a dry frying pan over medium heat, cook until browned in spots and soft, cool and peel.
De-stem the chillies and place them in a jug suitable for a stick blender.
Add the peeled garlic and salt, blend until smooth, slowly add the oil so as to make an emulsion, when it is thick add the chopped coriander and pulse, so you get small flecks, then stir in the lime juice and cider vinegar, taste, it should be somewhat salty and tart, adjust if necessary. Scrape into a small bowl.
Cool Chile Updates
Delivery to France/ Denmark/ Netherlands is now available through the website. We will be using FedEx and costs have increased slightly, along with delivery times. It is possible you will also receive a duty and tax invoice from customs, we are yet to find an exact science to this but so far a few of our customers have been receiving charges that almost double their order. We will be experimenting week by week with other countries in Europe. If you wish to place an order to Europe please contact us directly and we can arrange.
Deliveries to Italy we can't facilitate currently. We have experienced many product restrictions and hefty government charges.
Business as usual! Click and collect still available!
We operate to a 3 working day turn around time - e.g. order on Monday received on Wednesday UK mainland. Orders without tortillas can move faster as tortillas are made fresh to order.