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.
More Recipes from Emma®
We invite you to try this delicious EMMA® Mac & Cheese recipe. Ingredients 1 pkg of EMMA® Fusilli pasta 1 tbsp EMMA® extra virgin olive oil 6 tbsp EMMA® unsalted butter 1/3 cup all-purpose flour 3 cups whole milk 1 cup heavy whipping cream 4 cups EMMA® Asiago...
Prep TIme: 5 minutesCook time: 5 minutesThe dressing can be served warm or at room temperature. Either way, the intense, savoury flavour of the garlic and anchovy stands up nicely against the bitterness of the radicchio. Ingredients 2 tbsp + ¼ cup EMMA Extra Virgin...