1/2 cup plus 2 tablespoons olive oil, divided 1 (3-inch) piece ginger, peeled and grated 4 cloves garlic, minced 8 jalapeno chiles, seeds and ribs removed, chopped 1 teaspoon cardamom seeds 1 teaspoon ground turmeric 1 teaspoon coriander seeds 2 tablespoons white wine vinegar

Step 1 In a medium saute pan, heat 2 tablespoons of olive oil over medium heat. Add the ginger, garlic and jalapenos and saute until the garlic is golden, about 4 minutes. Add the cardamom, turmeric and coriander and saute until fragrant, about 1 minute. Remove from heat.

Step 2 Transfer to a blender, add the vinegar and blend well to combine. With the blender on low speed, add the remaining one-half cup of oil in a thin, steady stream, blending until well combined. (Makes 1 cup.)

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