Servings:This makes 3 or 4 tablespoons, about 4 servings.
1 red Fresno or red jalapeño chile, cut in a few pieces, with seeds left inside
3 cloves garlic, peeled and halved
1 to 2 teaspoons water, more if needed
1 teaspoon extra virgin olive oil
Cayenne pepper to taste (optional)
In a mini food processor, chop the chile and the garlic until fine. Add 1 teaspoon water. Process to form a paste, adding a little more water if needed. Transfer to a bowl. Stir in the olive oil. Season to taste with salt and cayenne pepper. Refrigerate in a covered container until ready to serve.