Chef Tom Bivins from Crop Bistro & Brewery is here to show us how to make a tasty sauce.
Yield 1 cup
1 packed cup parsley, stems removed
2/3 packed cup cilantro, stems removed
¼ packed cup oregano leaves, stems removed
¼ cup red wine vinegar
8 cloves of garlic
½ jalapeno pepper, seeded
½ cup extra virgin olive oil
Salt and pepper
Combine the parsley, cilantro and oregano in food processor. Pulse lightly. Add the vinegar, garlic, jalapeno pepper, 1 teaspoon salt and 1 teaspoon pepper. Pulse the food processor until chopped then begin run continuously. Drizzle in olive oil until the mixture becomes creamy, but slightly coarse. Adjust seasoning a as needed. Hold at room temperature or refrigerate until needed. Remove from refrigerator about 1 hour before using. Holds in refrigerator for 5-7 days.