Read more: The big chilli sauce guide: how to tell your sriracha from adoboThis takes a little bit of effort as there are a few components, but it’s so good.
Sherry is excellent with the smoky, fruity woodiness of chipotle. This is inspired by a dish served at The Coyote Cantina, chef Mark Miller’s rooftop restaurant in Santa Fe.Perfect end-of-summer food: scorched chicken skin, the heat of chilli and black pepper, the smell of rosemary and oregano.There are two ways to make this.
The first is by ‘cooking’ the meat in a marinade (the lime juice does the cooking); the second, which I prefer, is to cook the steak over a high heat – keeping it rare – and then add it to the dressing.
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