3    Habanero chiles, chopped
1/2 bn Cilantro
2    Cloves garlic
3 oz Olive oil, more or less
2 oz Parmesan cheese
1 oz Pine nuts, or other nuts of
-choice (we used walnuts)

Chop the habs up. Put into blender or food processor with cilantro, garlic
and cheese. Puree, slowly adding olive oil until emulsified.

We used this to rub down a pork tenderloin before smoking it. Would also
be great grilled or roasted, as this will not burn on the outside.