In a blender or food processor, combine 3 or 4 fresh
jalapeno or other small hot chilies, stemmed, seeded,
and minced; 1 clove garlic, minced or pressed; 1 large
egg yolk; 2 tablespoons lime juice; and 1/2 teaspoon
salt
Blend until smoothly pureed
Continue to blend
and slowly add 3/4 cup salad oil, a drop at a time first,
then in a slow stream, until all oil is added and mixture
is very thick
Cover and refrigerate for at least 1 hour or
up to 3 days before serving
Makes a great sauce for
grilled fish, chicken or a spread for sandwiches
