Makes about 1 cup or enough to serve 4
|5||tablespoons olive oil|
|3||jalapeno peppers, cored, seeded, and cut into 1/2-inch pieces|
|1||clove garlic, coarsely chopped|
|1||small onion, coarsely chopped|
|1/2||medium carrot, coarsely chopped|
|1/4||teaspoon salt, or to taste|
|1/4||teaspoon ground white pepper|
|1||tablespoon cider vinegar|
2. Add the water and cook, stirring constantly, until the liquid evaporates from the pan.
3. Transfer the chili pepper mixture to a blender. Add the vinegar. Work the mixture until it is coarsely chopped. With the motor running, slowly add the remaining 4 tablespoons olive oil until the mixture forms a smooth puree.
4. Transfer to a bowl, taste for seasoning, and add more salt, if you like. Leave to cool. Adapted from La Pupusa Guanaca