Jalapeno Pepper Puree

I got this recipe from Susanna Foo's book Chinese Cuisine.

This is a really great condiment to have around. I use it on grilled meats, game and seafood. You can use it as a base sauce and then add other ingredients to it as needed.

Ingredients
1 LBS jalapeno peppers, stems removed with seeds
1 large garlic head, cloves separated and peeled (10-15 cloves)
1/2 cup olive oil
2 teaspoons of kosher salt


1. Preheat oven to 350 degrees F
2. Place jalapeno peppers and garlic cloves in the shallow baking pan in a single layer. Spoon the oil all over the peppers, turning the peppers as needed to make sure they are covered in oil.
3. Roast for 30 minutes. Turn and roast for an additional 30 minutes, or until the garlic and peppers are very soft.
4. Cool and transfer to a food processor.
5. Puree.
6. Transfer to a jar and add the salt. Stir in the salt.

This keeps for 1 month in the refrigerator or 6 months frozen (if you freeze, i recommend putting it in tuperware).