Ingredients

• 14 red chilies, chopped, I used a mix of finger chilies and habaneros and left the seeds in (fresh or dried, soak dried ones in water for 2 hours, then drain)
• 10 garlic cloves, chopped
• 1/2 cup chopped cilantro
• 1/4 cup lemon balm
• 1/4 cup minced fish mint (optional)
• 1 lemon, zest of
• 2 tablespoons lemon juice
• 3 tablespoons white vinegar
• 1/3 cup olive oil (nothing too flavourful)
• 1 teaspoon sea salt

Instructions

1. Combine all the ingredients in a blender or food processor and blend to a smooth paste.

2. Transfer to a jar and freeze or store in the refrigerator up to 2 weeks.