Tomato and garlic pesto

Ingredients for 1 servings:

• 120 g tomatoes, dried
• 30 g garlic
• 20 g herbs, mixed from frozen
• 2 small peppers, dried
• 2 small chili peppers, dried
• 1 chili pepper(s), fresh, yellow Habanero pepper
• Olive oil, to your taste
• Sea salt, from the mill
• Pepper, colorful, from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Caution! Extremely spicy! Please enjoy with caution!

Briefly blanch the sun-dried tomatoes in a very small amount of hot water, then chop them finely and add them to a tall container with the water. Finely chop the garlic (about 10 cloves, depending on size) and add them to the container. Add the herbs. Halve the chili peppers, remove the seeds, chop them finely, and add them to the container. Halve the habanero peppers, remove the seeds, chop them finely, and add them to the container. Add olive oil, salt, and pepper. Blend with a hand blender. Season to taste and pour into twist-off jars. Can be used for anything that needs a little extra spice! But please be very careful with the amount!