Boil salted water. Add the seeded chili peppers (unless you like nuclear hot then keep them seeded). Boil for 15 minutes or until fork tender.
Drain chili peppers and place in a blender or Cuisinart. Add salt and drizzle in olive oil. This emulsifies and creates a pea green colored dip or condiment. It's lovely on tacos...eggs...anything you'd put hot sauce on. This is excellent with Serrano's, habanero's...the concept works with any pepper. Grab a chip and take a dip...wonderful!