• Place the garlic (skin on), rosemary and peppercorns in a hot, dry skillet.
• Slice the chili and cut thin peels from the lemon. Take the skillet off the heat.
• Crush the garlic with the side of a knife and add to a jar along with all the other aromatics. Pour over the olive oil over the warm aromatics and add a sprinkle of salt.
• Cut the chunk into dices and add to the jar.
Leave in the fridge to marinate for a few hours. Can be stored for 7-10 days. Use the marinated chunk on toast, in a salad or on top of soup. 🧀