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Rose Gray, Ruth Rogers

Salsa di Peperoncini Rossi

Fresh Red Chilli Sauce

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Preparation info
    • Difficulty

      Easy

Appears in

#18The River Café Cookbook
The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 6 red chillies, seeded and finely chopped
  • 25 g (1 oz) flat-leaf parsley, chopped

Method

Combine the chillies, parsley and garlic. Season with salt and pepper, and pour the oil over the top.

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