Easy To Make Spicy Condiment

Use scissors to cut the dried chilies stems, remove the seeds and discard. Put them in a heatproof bowl and cover them with boiled water. Place a plate smaller than the bowl over the dried peppers to keep them submerged.

Remove the kale’s stems and discard them. Chop the kale and put it in a steamer. Steam for 5 minutes. If you don’t have a steamer, put the kale in a skillet with 1 cup water and saute until soft but still chewy.

Remove the stems and seeds from the jalapeños. If you like spicy, keep some of the seeds. Chop the jalapeños roughly and put in a blender with the garlic, olive oil, and salt.

Squeeze the California chilies with your hands to get rid of excess water and add them to the blender. Blend until the sauce is smooth.

Put the steamed kale in a bowl, add 1-2 tablespoons of the spicy mixture and toss. Serve as it is as a salad, mezze or side, or over a toast.

Store the rest in a jar in the fridge for up to 3 months (don’t double dip! Always use a clean spoon when using it).