Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  olive oil
  4                     fresh jalapeno peppers -- coarsely chopped
                        -- stems seeds and all
  2                     fresh poblano peppers -- coarsely chopped
                        -- stems seeds and all
  1         tablespoon  crushed red pepper
  1           teaspoon  salt
  8                     turns freshly ground black pepper
  1         tablespoon  minced garlic

Preparation:

1. Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from the heat, and allow to cool to room temperature. 2. When the mixture is cool, pour it into the bowl of a food processor and pulse 16 times. Pour the sauce through a funnel into a clean wine or other bottle and cover with a piece of plastic wrap. Allow to sit for 7 days before using. Keeps up to 2 months at room temperature.

Nutritional Information:

2878 Calories (kcal); 324g Total Fat; (99% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2134mg Sodium