- 1 1/2 cups olive oil
- 4 jalapeÒo peppers, chopped
- 2 Poblano peppers, chopped
- 1 tablespoon crushed red pepper
- 1 tablespoon salt and 1/2 tablespoon black pepper
- 1 tablespoon chopped garlic
- In a small saucepan combine all ingredients except garlic, and simmer 3 minutes. Remove from heat and add garlic, stirring as sauce cools. Pour through a funnel into a clean bottle and store, refrigerated, for up to 3 weeks.