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     Title: Serrano & Garlic Aioli
Categories: Five, Sauces, Vegetables, Chilies
     Yield: 1 Cup

    20    Serrano chilies
     8 cl Garlic; peeled
     3 tb Water
   1/2 c  Olive oil
          Salt; abt 1/2 ts

 Place the serranos in a small pot and cover with water.
 Bring to a boil and then lower to a simmer and cook about
 15 minutes or until darkened and cooked through.

 Reserve 1/4 cup of the cooking water but drain the
 serranos. Add the cooked and strained serranos, garlic,
 salt, and a little of the cooking water (start with about
 a tablespoon or two) and blend in a high speed blender or
 food processor.

 With the food processor or blender on, slowly pour in the
 olive oil in a thin stream. The mixture should start to
 emulsify and thicken like a mayonnaise.

 Store in a small glass jar. This recipe makes about a cup
 of aioli/salsa.

 We enjoy this salsa on pretty much anything you want to
 add a spicy kick to: eggs, tacos, potatoes, meats, etc.

 Recipe by Lindsey - The Homemade Mommy

 From: http://www.foodrenegade.com

 Uncle Dirty Dave's Kitchen

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