Sauce Xipister


  • 300 ml white wine vinegar or cider vinegar
  • 150 ml extra virgin olive oil
  • 1 medium hot chilli, washed, halved lengthways
  • 2 cloves of garlic, peeled and squashed, using the back of a knife.
  • 1 bay leaf
  • 1 sprig of fresh rosemary
  • 2 sprigs of fresh thyme
  • Zest of 1 lemon


Place all the ingredients in the glass bottle or jar, put the lid on and shake well. Leave in a cool place for at least a week. Shake well again before using. The taste will get sharper the longer the ingredients are left to marinate.

The sauce will keep in an airtight bottle or jar in a cool, dark place for a couple of months.