Ingredients

1 cup olive or vegetable oil (or a combination of the two)

10 large, fresh jalapeño chiles, stemmed and cut in half lengthwise

1 garlic clove, fresh

Salt

1/2 cup of olive oil

1/2 to 3/4 cup of olive oil

Instructions

Use disposable rubber or silicone gloves. Slice and stem 10 peppers. Toss in 1/2 cup of olive oil. Place peppers on cookie sheet with parchment paper or aluminum foil. Set oven to broil. Set in upper rack of oven and check every 5 minutes until peppers show medium black char. Remove from the heat and allow to cool. Add the chilies to blender to high speed until peppers become viscous puree. Add olive oil while blending as needed to allow flow and incorporation. When complete, salt to taste. Enjoy!