*4-6 servings 1. quarter peppers lengthwise, remove seeds, remove skin with a peeler and cut into 2-3 mm cubes. Cut onion into fine cubes. Cut chives into fine rolls.
Mix aceto balsamico with 3 tbsp. water, olive oil and honey. Season with salt and bell pepper and add peppers, onions and chives. Fill into a bowl and bring to the table with the terrine.
Our tip: Always use fresh chives if possible!
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