Ingredients
Scale
- ½ cup packed – cilantro, washed and thick stems removed
- ½ cup packed – flat leaf Italian parsley, washed and thick stems removed
- 2 medium size Hatch Chiles – roasted, peeled, stems removed
- 2 garlic cloves
- 2 Tablespoons capers, optional
- 2 Tablespoons red wine vinegar
- ⅓ cup good quality olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Place all of the ingredients in the bowl of a food processor. Pulse until all of the ingredients are chopped and well combined. Do not over process or the herbs may turn black.
- Adjust consistency with more olive oil for a looser sauce.
- Cover and refrigerate until ready to use.
- Serve at room temperature over meat, fish, shellfish, or vegetables.
- Prep Time: :10
- Category: Condiment
- Method: Combine