Fire Pesto

It's been almost FOUR years since I've posted to this blog. Dang! Well, looking at that pizza down there in the last post I can see why I quit. Gross!! I hope my cooking skills have improved since then. Actually, I know they have, at least pizza-wise, a web redemption pizza post coming soon, but in the mean time I wanted to reflect on hot foods.

Oh how I love thee, let me count the ways. Or, rather, let me REcount the awesome memories I have surrounding hot foods in relation to people.

* Vinod: There are quite a few with you (10 out of 5 please), but roasting and eating fire peppers in Burnett Woods with Vivek scarred me and my insides for life.
* Erik: Remember that Four Horseman green chile Mackey brought us from Santa Fe! SO HOT.
* Nick/Sisters: Ooooooh, the gypsy that appeared out of nowhere in the back roads of Venice to serve us her gypsy satan burritos? I couldn't feel my face for the rest of the day!
* Mom and Karen: Balloon Fiesta Green Chile peeling gave us fire hands for days!
* Liv and Jeff: I brought some of that fire chile back for you to use in small batches and you unwittingly put the whole thing into your stew. OUCH!
* Chris B: Dude, the smirk on that little old Thai ladies face when she'd give us Thai Express level 12. FUUUUUHHHH!!!!
* Laure: Ummmm that's not basil pesto it's jalapeno pesto......
* Ema: Oh goodness, habanero ejay. YOOOOOO!!!!!!
* Sterling: Speaking of habaneros, how about grilling some for everyone to feel like they got maced while camping!?
* Kurtis/Seth: Mmmmmmm jaaaalllllaaaapeno peeesto......

Here it is, a recipe request from the lips of Big K. Jalapeno pesto, couldn't be simpler!

Mise:



Mix it in a blender and BLAMO! Jalapeno P!



Thanks for the memories everyone.

Recipe:

8 Jalapenos, chopped up.
2 cups (~2 bunches) cilantro
Tablespoon toasted pinon seeds
2 garlic cloves
1/2 cup olive oil
Salt and pepper to taste (I hate that phrase. Use about 1/2 tsp salt, 1/4 tsp pepper and go from there).

Emulsify by slowly adding the oil to the blender.