Charred Scallion and Chili Sauce Preserved in Extra Virgin Olive Oil

Directions

1. 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.

2. Top with a pinch of salt and pepper, Emma Red Wine Vinegar and fill with EVOO.

3. Serve over grilled meats and veg. It can be eaten immediately. Once opened, it will last in the fridge for a month.

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