Servings:
Makes 1 cup Servings
Ingredients
- 8 red bird’s-eye chilies, seeds and ribs removed, chopped
- 1/2 cup fresh lemon juice
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped parsley
- 2 tablespoon garlic cloves
- 1/2 cup olive oil
Preparation
Baking Directions:
Combine the chilies, lemon juice, cilantro, parsley, and garlic in a blender and puree until smooth.
With the blender running add the oil in a slow, steady stream and blend until well combined.
Tips:
Store in an airtight container and refrigerate for up to 2 weeks.
