In a blender or food processor, combine 3 or 4 fresh jalapeno or other small hot chilies, stemmed, seeded, and minced; 1 clove garlic, minced or pressed; 1 large egg yolk; 2 tablespoons lime juice; and 1/2 teaspoon salt

Blend until smoothly pureed

Continue to blend and slowly add 3/4 cup salad oil, a drop at a time first, then in a slow stream, until all oil is added and mixture is very thick

Cover and refrigerate for at least 1 hour or up to 3 days before serving

Makes a great sauce for grilled fish, chicken or a spread for sandwiches

Makes about 1 cup