- 1 cup cilantro
- 1/2 cup parsley
- 5 garlic cloves
- 1 1/2 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp apple cider vinegar
- 6-8 jalapenos, roughly chopped (I generally cut each one into 3 pieces)
- 1/3-1/2 cup olive oil
- Blend the cilantro, parsley, garlic, salt, ground cumin and vinegar in a food processor until everything is super finely chopped.
- Add the jalapenos (seeds and everything!) and pulse a few times until they are finely chopped, but not pureed.
- Transfer to a bowl and pour in the olive oil, stirring by hand. The amount you use depends on the consistency you want for the sauce.
This keeps well in the fridge for a couple of weeks. I like to let it sit out for a few minutes before using to bring the oil back to room temp.
If you want to make this less spicy you can remove some of the seeds and ribs from the peppers, or use less peppers overall (it will change the consistency of the finished sauce, but it's still good!).