2 Mucci Farms Hot Shots Ghost Peppers, or hot pepper of choice
2 whole roasted red peppers from a jar
Juice of 2 lemons
½ cup loosely packed cilantro
½ cup loosely packed curly parsley leaves
⅓ cup loosely packed Mucci Farms Naked Leaf Living Basil
⅓ cup loosely packed mint
⅓ cup olive oil
2 cloves garlic
1 tsp smoked paprika
1 tsp allspice
½ tsp cumin
½ tsp each salt and pepper
¼ cup minced red onion
Grill chilies on the barbecue or place them directly on a gas flame to char the skin a little and soften the chilies; about 2 minutes.
Remove to a cutting board. With gloved hands, cut chilies into large chunks while removing and discarding the stem.
Place chopped chilies into the cup of a hand immersion blender or in the bowl of a food processor. Add roasted red peppers, lemon juice, cilantro, parsley, basil, mint, oil, garlic, smoked paprika, allspice, cumin, salt and pepper.
Blend until roasted red peppers and herbs are minced and you are left with a chunky sauce; stir in minced red onion.
Sauce will keep refrigerated in an airtight jar for up to 2 weeks.
