For the jalapeno oil
Start by making the confit garlic. Bash the garlic head(s) apart with a mortar or rolling pin and bash each of the cloves once or twice so as to be able to peel them easily. Put the peeled garlic into a small pan with the olive oil and rosemary. Heat the oil over a medium heat and once warm turn the heat down to low and cook the garlic for 25-30 minutes until the garlic is soft and just starting to colour. Fish the garlic out of the oil to stop their cooking and set aside..
Now roast the jalapenos by putting them in a frying pan over a high heat and toasting them all over until blackened. Add a little of the garlic oil to the pan, cut the lemon in half and sautee the halves, cut sides up until they are caramelised and delicious smelling.
To make the jalapeno oil, slice off the stems of the chillies and add the chillies to the blender with half the garlic, the juice of one of the lemon halves and 130ml of the confit garlic oil. Season with a teaspoon of sea salt and blitz to a green oil with the extra oil. Taste, adjust the seasoning and pour into a clean jam jar. It will keep for weeks in the fridge.
To make the dip, drain the beans and empty into the same food blender with the juice of the other half lemon, the rest of the garlic cloves and their oil, a teaspoon of sea salt, the rosemary leaves and the apple cider vinegar. Blitz to a smooth puree and then taste. You will probably need more salt and you may need a splash more vinegar. You should have a smooth, glossy puree, the consistency of thick Greek yoghurt that tastes rich and garlicky.
Serve the bean allioli in a pretty bowl with the charred green jalapeno oil drizzled over and plenty of tortilla chips for scooping. Any leftover allioli lasts for up to a week in the fridge and will have an entirely positive effect on work from home lunches.
