Ingredients
- 5 large fresh green chilies chopped, with seeds
- 1/2 teaspoon non-iodized salt or more, to taste
- 4-5 cloves garlic peeled and roughly chopped
- 1 large lemon juiced
- 2 tablespoons olive oil
Instructions
- Combine chilies and salt in a mortar, and pound with a pestle until a chunky paste forms.
- Add the chopped garlic cloves and continue pounding until fully incorporated. Alternatively, use a food processor to pulse the chilies, salt, and garlic until a chunky paste is achieved.
- Transfer the paste to a bowl, then stir in the fresh lemon juice and olive oil until well blended. Serve immediately, or chill for 30 minutes to let the flavors meld.
