Yield: 1 cup
|½ cup||Olive oil|
|4 eaches||Or more fresh aji chiles; seeds and stems removed, minced, or substitute yellow wax hot chiles or jalapenos|
|2 cloves||Garlic; minced|
|¼ teaspoon||Freshly ground black pepper|
|1 tablespoon||Fresh lime juice|
Heat the oil in a small skillet, and when it's hot, add the chiles and the garlic, lower the heat, and stir constantly to avoid burning the garlic. Add the remaining ingredients and stir. Simmer for ten minutes and then serve over rice or pasta.
_Hot & Spicy Latin Dishes_ from Chile Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-17-95