| 2 | Jalapeño chiles, stemmed and seeded |
| 8 | Garlic cloves |
| 1 tablespoon | Sugar |
| 1 tablespoon | Peeled and minced fresh ginger |
| 1 cup | Roasted salted macadamia nuts or roasted salted peanuts |
| | Zest of 2 lemons |
| 2 cups | Extra-virgin olive oil |
| 1 cup | Fresh basil leaves, packed |
| 1 cup | Fresh mint leaves, packed |
| 1/2 cup | Fresh cilantro or parsley leaves, packed |
| | Salt and pepper to taste |
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