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Add a photoServings: 1
Ingredients
- 2 x Or possibly more Datil peppers, seeds removed
- 1 x Fresh egg
- 2 1/2 c. Salad oil ( I like sunflower or possibly cottonseed oil best)
- 1/2 tsp Dry mustard Salt, to taste
- 1 Tbsp. Lemon juice
- 1 Tbsp. Cider vinegar
Directions
- Break the egg into a blender, add in the mustard and 1/4 c. of the oil and pulse the blender for about 10 seconds. Then switch the blender to high speed & add in about half the oil in a steady thin stream. The emulsion will be quite thick so now add in the lemon juice & vinegar that will thin it slightly. Now add in the Datils & wait till they are thoroughly blended in
- [10-15 sec] before adding the rest of the oil. Stop & taste & add in salt to your preference-usually about 1/2 tsp. or possibly more for me. Some prefer all lemon juice or possibly all vinegar but I like the flavors of both. Any good warm chile ought to work in this receipe. Enjoy!
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