1 red Fresno or red jalapeno chile, cut in a few pieces, with seeds left inside 3 cloves garlic, peeled and halved 1 to 2 teaspoons water, more if needed Salt 1 teaspoon extra virgin olive oil Cayenne pepper to taste (optional)

Step 1 In a mini food processor, chop the chile and the garlic until fine. Add 1 teaspoon water. Process to form a paste, adding a little more water if needed. Transfer to a bowl. Stir in the olive oil. Season to taste with salt and cayenne pepper. Refrigerate in a covered container until ready to serve.

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