- 1/4 pound fresh red chiles, halved lengthwise and seeded
- 1 small garlic clove, thinly sliced
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- In a mini food processor, pulse the chiles with the garlic and 1/2 teaspoon salt until finely chopped. With the machine on, slowly add the olive oil and process until a fairly smooth paste forms.