Ingredients:

  • 1 cup (240 mL) extra virgin olive oil
  • 10-12 large garlic cloves, peeled
  • 1-2 fresh red chili peppers, deseeded and chopped
  • 1 teaspoon (5g) sea salt
  • Zest and juice of 1 large lime
  • 2 tablespoons (30 mL) fresh parsley, finely chopped
  • 2 tablespoons (30 mL) fresh cilantro, finely chopped

Instructions:

  1. Heat the olive oil in a heavy-bottomed saucepan over medium heat.
  2. Add the peeled garlic cloves and sauté gently until golden and aromatic, about 5-7 minutes.
  3. Stir in the chopped chili peppers and sea salt. Cook for an additional 1-2 minutes, stirring frequently.
  4. Remove from heat and let cool slightly.
  5. Transfer the mixture to a blender or use an immersion blender to purée until smooth.
  6. Stir in the lime zest, lime juice, parsley, and cilantro, blending until incorporated.
  7. Taste and adjust salt or lime juice as needed.
  8. Serve warm or store in an airtight container in the fridge for up to one week.