Ingredients
1 1/4 cups olive oil
4 jalapenos, coarsely chopped, stems seeds and all
2 fresh poblano peppers, coarsely chopped, stems, seeds and all
1 T crushed red pepper
1 tsp salt
8 turns freshly ground pepper
1 T minced garlic
Preparation
combine all the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. STir in the garlic, remove from the heat, and allow to cool to room temp. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using.
