Fluffy Lebanese garlic sauce and Middle Eastern spicy chilli sauce

Instructions

Garlic sauce directions:

1. Peel your garlic and slice your cloves in half, remove the garlic germ from the center of each clove, you should have 150g after degerming your garlic
2. Juice about 2 lemons and strain the juice to remove all pulp and seeds
3. Place your garlic and salt in your food processor and process until finely minced. This should take about 2 minutes, remember to scrape the sides of the food processor bowl every 15 seconds.
4. When finely minced add a teaspoon of lemon juice and process again for a minute, scraping the bowl every 15 seconds
5. Add one more teaspoon of lemon and process until a fluffy and fine paste forms
6. When the garlic has fluffed up, start your food processor, and slowly drizzle in 1/2 a cup of the oil. You should drizzle it in a flow as thin as a thread, and do not stop the machine until the recipe is completed. As you drizzle the oil the garlic will emulsify into a sauce, you should take about 2 minutes with the first half cup. If your machine has an emulsification reservoir, use it to slowly trickle the oil in. Do not proceed with the recipe until the first half cup has emulsified and thickened
7. Once the first half cup has emulsified you should slowly drizzle in a tablespoon of lemon juice
8. Alternate drizzling in 1/2 a cup of oil and 1 tablespoon of lemon juice until both have finished
9. Once completed, place the sauce in a container and cover it with a paper towel. Let it rest overnight before serving

Chilli sauce directions:

1. Slice the top off of each chili and remove the pith and seeds
2. Peel your ginger and slice it into thin pieces
3. Peel your onion and slice it into quarters
4. Place the peppers, onion, ginger, and garlic on a baking sheet and drizzle on 1 Tbsp of olive oil as well as 1 Tsp of salt
5. Bake in a 180c or 350f oven for 20-30 minutes until the chilies are cooked and slightly browned. Remove and let cool before moving forward
6. Place all the baking ingredients into a food processor and process into a fine paste
7. Add the remaining ingredients apart from the lemon juice and cayenne pepper, then blend until well mixed and a thick chili sauce has formed
8. Taste the sauce and see if it's spicy enough, if not, add the cayenne pepper and blend once more
9. Add the lemon juice and mix in
10. Place the chili sauce in a container and refrigerate overnight, the flavors will develop over the next 24 hours