This is a really fresh, zingy sauce. You can adjust the amount of chilli to your taste, but I like it quite spicy. Inspired by the original Bill Granger recipe, I serve this with trout or salmon that has been grilled or pan fried to get a crispy skin. I love it with tagliatelle, tossed with creme fraiche (helpful if the sauce is really spicy!) and baby spinach.
Recipe posted by Mandy_C