Heat the oil with the garlic clove. Do not allow the clove to brown. Remove it from the frying pan and set aside.
Roast the crab tails in the garlic oil for three min, cool and remove from the shell.
Cut open the peppers and remove the seeds.
Blend the peponi, garlic clove, crab tails, onion and mushrooms in a hand blender. Pour the sauce into a dessert bowl and garnish with fresh cilantro.
The sauce is served like a dip with grilled fish and seasonal vegetables such as carrots, peppers, zucchini, cauliflower, green onions, broccoli, melanzani, cucumbers, bean pods. The vegetables can be raw or cooked.