Yield: about 1 cup
Active Time: 20 mins
Inactive Time: 1 day
Ingredients
8 jalapenos, roughly chopped (with seeds and everything)
6 cloves of garlic
1 stalk of basil
3/4 c pickle brine
Directions
Combine all ingredients, cover and let sit over night at room temperature. Transfer to a blender and blend until almost smooth, but leaving some chunks for texture.
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