2 pints padron chilis (around 22 peppers), ends off and seeds removed
3 cloves peeled garlic
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons roughly chopped walnuts
½ cup white vinegar
Put the peppers, garlic, salt, black pepper, walnuts, and vinegar in the food processor and use the pulse button to grind the peppers and mix the ingredients. Pulse a couple of times, wipe the sides, check the consistency and pulse more. The sauce looks best and ends up with a pleasing crunch if you don’t over blend it. If you prefer things really spicy, use a hotter chili like jalapenos.
Serve in a small bowl and use a small amount to eat with whatever you are making for dinner.
Serves around 8