Ingredients

The following ingredients have 1 Servings
  • 4 to 8 fresh hot chilis (depending on the heat (see LC Note above))
  • 2 garlic cloves (minced)
  • Juice of 1 lemon
  • Pinch of salt
  • 1/2 to 1 cup extra-virgin olive oil

Instruction

  • Coarsely chop the peppers and discard stems.
  • Place the chilis and their seeds, the garlic, lemon juice, salt, and as much of the oil as you wish in a food processor fitted with a metal blade and purée. Pour the mixture into a small glass jar and let steep for several days in the fridge.
  • You can strain the mixture and return it to jar, but I like mine with a bit of texture. Sauce will keep in the refrigerator for 1 month.