MAGIMIX LE MICRO, Руководство пользователя

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For 1 small bowl
4 green chilli peppers
1 /
4
onion
1 sprig fresh coriander
1 sprig parsley
2 tablespoons lemon juice
2 tablespoons olive oil
3 teaspoons vinegar
1 teaspoon fleur de sel
(unrefined salt)
Cut the chilli peppers open, remove the seeds and
cut the flesh into 2 cm squares. Place them in the
bowl with the onion, coriander and parsley. Pulse
4/5 times, then add all the other ingredients and
blend for 30 seconds.
This extremely hot sauce from Chile is perfect with
fish, meat and vegetables. If you cannot stand the
heat, use mild peppers!
Latino chilli sauce
• • Preparation: 10 min.
29
Everything for the well-dressed salad