SPICY RED PEPPER SAUCE (about 1/2 cup)

¼ pound fresh red chiles, halved lengthwise and seeded (if you want the sauce to be sweet rather than hot, substitute red bell pepper)

1 small garlic clove, thinly sliced

kosher salt

2 tablespoons extra virgin olive oil

1.In a mini food processor, pulse the chiles with the garlic and ½ teaspoon salt until finely chopped. With the machine on, slowly add the olive oil and process until a fairly smooth paste forms. Serve with pork stew with cockles and spicy red pepper sauce.

from Stanley Lobel, Food & Wine Magazine, October, 2005