salsa di peperoncini verdi
for 6
250 g green chillies, jalapeño or other thick-skinned variety
3 lemons, washed
2 garlic cloves, peeled
2 tablespoons chopped fresh flat-leaf parsley
Maldon salt and freshly ground black pepper
150 ml extra virgin olive oil
Wash the chillies. Cut each in half lengthways and scoop out the seeds. Finely chop, using a mezzaluna if you have one.
Remove the peel from the lemons, carefully cut away any white pith and chop the peel finely. Finely chop the garlic and mix together with the lemon peel, parsley and chilli.
Season with salt and pepper and cover with the extra virgin olive oil. Leave for a while to allow the flavours to blend.