Ingredients: 3 to 6 hot chiles, depending on the heat 2 cloves garlic, minced juice of 1 lemon pinch salt 1 cup extra-virgin olive oil
Directions:1. Coarsely chop the peppers and discard stems. 2. Place all the ingredients (including the seeds) in a food processor fitted with a metal blade and puree. Pour into a small glass jar and let steep for at least 24 hours at room temperature. 3. Strain and return to jar. Sauce will keep in refrigerator for 1 month. |