6 garlic cloves unpeeled
2 fresh jalapeno chili peppers
¼ cup Blood Orange Extra Virgin Olive Oil
1 teaspoon salt
½ cup lime juice

Heat a small skillet over medium. Roast the unpeeled garlic and chili peppers in the dry skillet, turning occasionally, until both are blackened in spots and soft, about 10 minutes for the pepper about 15 minutes for the garlic.

Cool, pull the stem off the chili, and peel the skin from the garlic. Place the chili and garlic in a blender, add the Blood Orange Extra Virgin Olive Oil, and salt, and blend. While blending, slowly add the lime juice.

Makes ¾ cup. This can also be used for any type of meat or seafood.