Charred Scallion and Chili Sauce Preserved in Extra Virgin Olive Oil
4-5 Bunches of scallions, washed, and trimmed right up to the dark green part
1 Whole red chili pepper
½ cup EMMA Red Wine Vinegar
1 cup EMMA Extra Virgin Olive Oil
2 heaping tbsp salt
- On a hot grill, sear the scallions and the whole chilis until they’re well charred. Chop the scallions and peel, deseed, and chop the chilis. Add them to a 500ml mason jar.
- Top with a pinch of salt and pepper, Emma Red Wine Vinegar and fill with EVOO.
- Serve over grilled meats and veg. It can be eaten immediately. Once opened, it will last in the fridge for a month.
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