Ingredients:

• - 3 red chilies

• - 10 tbsp extra-virgin olive oil

• - 3 1/2 tbsp lemon juice

• - 1 bunch of finely chopped mint leaves

• - Sea salt and freshly ground black pepper to taste

Directions:

1. Prick the chilies with the tip of a knife so they don’t burst while roasting. Place them under the broiler until well roasted. Alternatively, you can use tongs and chilies close to the flame of a gas stove until roasted.

2. Once roasted, cover with plastic wrap for a couple of minutes so they steam and are easy to peel. Peel the chilies, open them, remove the seeds and finely chop the flesh. Mix thoroughly in a bowl with the oil, lemon juice and mint and season to taste.