- 8 Knoblauchzehen
- 4 rote Pfefferschoten
- 10 Piri-Piri-Schoten
- Schale von ½ Zitrone
- 5 Stiele Thymian
- 2 Zweige Rosmarin
- Salz
- 100 ml Rotweinessig
- 4 El Brandy oder Rum
- ca. 150 ml Olivenöl
Knoblauchzehen in ein Konservenglas geben. Pfefferschoten klein schneiden und mit den Piri-Piri-Schoten, der Zitronenschale und den Kräutern
dazugeben. Mit Salz, Essig und Brandy (oder Rum) würzen und mit Olivenöl bedecken.
Das Glas verschließen und kräftig durchschütteln. Ca. drei Wochen ziehen lassen.
Quelle: Tim Mälzer
12. August 2017 at 15:37
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