Salsa di Peperoncini Scottati

• 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.