8-10 Chile Pepper, Serrano Peppers or less spicy Jalapeño Peppers
1/2 Clove of Garlic- Diced
3 Limes- Squeezed into juice
3 Tablespoons Olive Oil
1 Tablespoon Salt
Heat olive oil in a medium sized frying pan on low heat.
Add garlic and whole peppers. Increase heat just a little a brown your peppers throughly on all sides.
Once peppers and garlic are fully cooked, remove stems and place in a molcajete one by one, grinding into a paste
If you do not have one of these amazing stones, a food processor works well also.
Add in left over oil from pan along with the salt. Mix well. Add in lime juice and mix again. Place in an airtight container until ready to be served. Will keep up to 2 weeks. Enjoy!