INGREDIENTS

3 tablespoons crushed garlic

4-5 chilles, stemmed

1 large bunch flat leaf parsley, thick bottom stems cut off

1 cup olive oil

2 tsp. kosher salt

To make the sauce, place the garlic and the chillies in a medium skillet over medium heat. Roast, turning the chillies regularly, until softened and brown in spots, about 10 minutes. In a blender or food processor, combine the garlic and chillies with the, parsley, olive oil and salt. Process until nearly smooth. Transfer to a jar and store until ready to use. (This will last in the refrigerator for several months.)