INGREDIENTS:
2 cups parsley
1 cup cilantro
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
4 garlic cloves
half or a whole jalapeno
1 tablespoon freshly squeezed lemon juice
salt and pepper to taste
METHOD:
Put all ingredients in a food processor and puree.
OTHER:
Sauce will keep in fridge for a couple of days or freeze for up to 1 month.
TIPS:
When washing herbs such as cilantro or parsley, always gently lift from the bowl of water, being careful not to disturb the bottom where the sand has settled .
