6 jalapeño
2 tbsp olive oil
125g (4oz) cream cheese
1 tbsp chopped coriander leaves
1 tsp lime zest, finely grated
Salt and pepper to taste
Steps
1. Preheat the oven to 200c, 400f, gas mark 6.
2. Rub the jalapeño with olive oil and roast on a non-stick baking sheet for about 30 minutes, or until they turn dark brown. Transfer to a bowl and cover tightly with cling film. Allow to stand for 15 minutes or until cool. Seed and skin the peppers. Mash the flesh together with the remaining ingredients in the bowl of a food processor; process until blended. Store refrigerated in airtight containers.
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