A pinch of finely chopped fresh Habanero (Peperita)
Preparation
Put 100 ml of extra virgin olive oil in a blender.
Add the juice of one lemon, one teaspoon of finely chopped rosemary, half a teaspoon of balsamic vinegar, a pinch of salt, and a pinch of finely chopped fresh habanero.
Blend carefully until you get a smooth sauce.
Serve the citronette with steamed vegetable slices, salads, fresh tuna, or freshly grilled chicken breast.
