For a 1 liter container:
- 0.5 kg green chili peppers.
- 2 peeled garlic cloves.
- 2.5 grams atlantic sea salt.
- Olive oil for covering.
Mechanics:
Cut off the peppers’ heads near the stem and halve them longwise. Using a spoon, remove the seeds and the veins of the peppers. Roughly chop them. Using a food processor, mince the peppers with a little salt in short pulses, until a gentle texture is achieved. Add the garlic cloves to the last round. Cover the chopped peppers with olive oil and mix.
Please note: If the peppers excrete fluids, they must be strained before the oil is added. Make sure to chop the peppers with the food processor in several rounds and in small quantities, in order to get an even chop.
While adding the olive oil, stir the mass so the oil is well absorbed.
Make sure the mass is covered by oil in order to prevent the peppers from oxidizing.