Salsa di Peperoncini Scottati

Grilled Chilli Sauce

Preparation info

    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 6 medium fresh red chillies
  • 6 tablespoons olive oil
  • sea salt
  • 2


Grill the chillies until the skin is black and blistered. Whilst still hot seal in a small plastic bag or put in a bowl and cover with cling film and allow to cool.

Pull the skins from the chillies, cut in half from top to bottom and remove the seeds. Put in a bowl, cover with oil, and season with a little salt and the lemon juice.