Pili-pili recipes abound. Make your version according to personal preference, with whatever hot peppers look tastiest at your farmer’s market or in your summer garden.
While fire-engine hot chili peppers are traditional, I’ve made a very mild version for our meal, utilizing poblano and jalapeño peppers. In my version the lemon and garlic dominate – heat is simply a light background note. To make this recipe a little spicier, leave the jalapeño seeds in. Also, substitute a couple of Anaheim, habenero or your favorite potent pepper for the Poblano.
| Servings |
| 1/3 cup |
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Pili-pili recipes abound. Make your version according to personal preference, with whatever hot peppers look tastiest at your farmer’s market or in your summer garden.
While fire-engine hot chili peppers are traditional, I’ve made a very mild version for our meal, utilizing poblano and jalapeño peppers. In my version the lemon and garlic dominate – heat is simply a light background note. To make this recipe a little spicier, leave the jalapeño seeds in. Also, substitute a couple of Anaheim, habenero or your favorite potent pepper for the Poblano.
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Ingredients
- 1 lemon , juiced
- 4 cloves garlic , crushed
- 1-2 Tbsp vegetable oil
- salt
- 1 Poblano pepper
- 1 jalapeno
Servings: cup
Units:
Instructions
- Add all ingredients to the cup of an immersion blender (or a small food processor). Puree until smooth. Cook for a few minutes in a frying pan, or serve raw. I served mine raw and it was delightful.