AJÍ DE CHILE - PERUVIAN
Steps:
- Roast jalapeños in cast iron pan. Peel and seed. Roast chile de arbol. You can save /roast seeds or you can throw away if you don't want it too spicy. Slice the peppers into strips and place into blender. Heat oil in saute pan under medium heat. Saute onions until translucent. Add garlic and saute for a short time. Do not allow the garlic to over cook, just sizzle. Add onion/garlic mixture to the blender and blend to mix and chop ingredients. Add salt to ingredients in blender. Add half of the chopped cilantro (TIP: the stems are the best part!) to the blender with 1-2 tablespoons of water. Slowly blend cilantro into the pepper mixture. As the mixture becomes a paste, add more cilantro and 1-2 tablespoons more water only if needed. Do not over dilute. When mixture is almost to a paste, test flavor and add salt as needed. Do not over salt! Spoon mixture out of blender container, into small bowl. Add olive oil and juice from lemon and stir. Flavor improves over night.
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