Prep 8 mins
Cook 0 mins
A certain seafood restaurant chain recently served this with their calamari, and at home I recreated it. It's great with all meats and seafood. Mine wasn't even hot enough, surprise, surprise! It will all depend on the type of hot peppers you use. It's a tiny amount, made fresh, and will benefit from being made ahead, covered, and left at room temperature until needed. Ingredients can be tweaked to your taste.
- Prepare all ingredients.
- Mix well in a glass bowl, and leave to stand for 1 hour to a day.
- Decant into a tiny glass or porcelain dish.
- Serve with grilled (or other) meats.
Husband and I enjoy this almost daily with crusty fresh bread as an appetiser with wine whilst we cook dinner. I do add a splash of good balsamic vinegar as well. This recipe is quick as a wink to make and really big on flavour. Thanks for sharing.
The only change I would make is to add 1/2 tbsp more chopped pepper! But I love pepper. I'll try it later with fish or chicken, but tonight I had it with cut toasted baguette, and this was just lovely! Also, this makes a tiny amount, and if you have guests, be prepared to double, triple, quadruple.....! I made it just for me, but if you have more than one, make sure you are prepared! It's that good. I've joined a veggie co-op, and have tons of peppers, so this was a perfect recipe for me right now. Thanks for sharing.