3 to 6 hot chiles, depending on the heat
2 cloves garlic, minced
juice of 1 lemon
1 cup extra-virgin olive oil
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.