Toast your peppers and garlic in a dry skillet over medium heat for 15 minutes. Cool and cut off your pepper stems. You can also remove some of the seeds at this point to control the heat. Add peppers, garlic, cilantro or mint, lime juice and a generous pinch of salt to a blender and start to process. Slowly add the oil. Thin with water if your mixture seems too thick. Taste for seasoning.
We ate this with lime chips (which was delicious:), but you could also dip veggies top on tacos, nachos or any other mexican fare.
6 fresh chili peppers (we used 2 Santa Fe Grande and 4 jalapeño)-on a scale of 1-10 we considered this a “Minnesota” 8 🙂
8 garlic cloves, peeled
1/4 c lime juice
1/4 c cilantro or mint
1/2 c canola oil