Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut garlic cloves in half and coarsely chop the red pepper and jalapeno (including the seeds). place chopped garlic and peppers in a medium-size saucepan over medium heat. add oil, vinegar, salt and chili flakes and stir often until peppers sizzle and soften (about 4 minutes). pour mixture into a bowl and refrigerate for about 10 minutes, or until cool. pour mixture into blender and pulse until pureed. this sauce can be used as a marinade, or simply pour on the meat prior to barbecuing or even use to baste once its on the grill. if you have too much, the leftovers can be stored in the fridge for up to a week.

Target recipe: the recipe calls for 2 - 6 chili peppers depending on the heat of the pepper and your taste. stem the peppers and coarsely chop (include the seeds). place peppers, salt, olive oil and vinegar in a 1 pint jar with tight fitting lid. cover, shake well and refrigerate.