Yield: 1 Servings
Categories: Chile head, Sauces
3 Habanero chiles, chopped 1/2 bn Cilantro 2 Cloves garlic 3 oz Olive oil, more or less 2 oz Parmesan cheese 1 oz Pine nuts, or other nuts of -choice (we used walnuts) Chop the habs up. Put into blender or food processor with cilantro, garlic and cheese. Puree, slowly adding olive oil until emulsified. We used this to rub down a pork tenderloin before smoking it. Would also be great grilled or roasted, as this will not burn on the outside.