Preparation
In a blender or food processor, combine the chiles, garlic, sugar, ginger, nuts, zest, and 1 cup of the oil
and blend until smooth. Add the basil, mint, and cilantro and blend while slowly adding the remaining oil
until a thick purée is formed. Season with salt and pepper. Store in a tightly covered jar and refrigerate.
Makes about 3 1/2 cups
Lasts 2 weeks, refrigerated