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A no-cook blender sauce. Pickled jalapeños bring brine and a manageable heat that the sour-cream-and-mayo base absorbs without going incendiary. Fresh coriander gives the green colour and aromatic bite. A small garlic clove, lime juice and salt finish it. Stir in the sour cream at the end (not blended) for a slightly chunky texture that still drizzles. Better the next day, after the flavours have married.
Tiny aubergines (the small Middle-Eastern variety) blanched in salted water 6 minutes until just tender. Drain. Salt and pressed under weight 4-6 hours to drain bitter water. Each aubergine slits lengthwise (don't cut all the way through). A walnut-garlic-red-pepper-paste mixture stuffs into each slit. The stuffed aubergines pack tightly into a sterilised glass jar; covered in olive oil to fully submerge. Sealed and left at room temperature for 7-21 days. The oil takes on the spice; the aubergines mellow.
Spicy peanut balls are deep-fried rice balls seasoned with garlic, ginger, chilli, soy sauce, and lime, then coated in chopped peanuts for a satisfying crunch. They make an excellent snack or starter, and pair naturally with a chilli dipping sauce.