In a skillet over medium heat, roast the japs
and garlic until soft & blotchy brown (15-20
min). Cool, then peel the garlic and roughly
chop the japs (can remove some seeds). Combine
garlic, japs & lime juice in a blender and
pulse to chop. Turn blender on and dribble in
the oil. Pour into small bowl and thin with
water as needed. Then add salt to taste. Best
to refrigerate for 24 hours before eating.
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