1 Cup Italian Parsley Leaves, and tender stems 1 Cup Cilantro Leaves, and tender stems 2 Cloves Garlic, or 3 small ones 1 Serrano or Jalapeno Pepper, or a little less 4 Tbs. Olive Oil 2 Tbs. Red Vinegar 1 tsp. Oregano, dry leaf 1 tsp. Dark Chile Powder 1/2 tsp. Salt
Cut parsley and cilantro from the stem.
Rinse the herbs a few times in plenty of cold water.
Gather and measure the remaining ingredients.
Peel and rough chop the garlic.
Rough chop the hot pepper.
Note: The rough chop will help the garlic and pepper puree while in the blender, avoiding large chunks.
Place all ingredients into the blender and puree together.
You may need to stop the blender to scrape down the sides and also push the ingredients into the blades a couple of times.
