Ingredients
- 1/4 cup loosely packed fresh parsley leaves
- 1/4 cup loosely packed fresh cilantro leaves
- 1/4 cup raw walnuts or pepitas
- clove sgarlic
- 1/4 teaspoon sfine sea salt (scale back to1 teaspoon if using regular table salt)
- teaspoon ground cumin
- twists of freshly ground black pepper
- teaspoon sherry vinegar
- ounce sfresh jalapeño peppers (about6medium-to-large), slice d into 1″ chunks
- 1/3 cup extra-virgin olive oil
Instructions
- In a food processor, combine everything but the jalapeños and olive oil. Blend until the ingredients are finely chopped, pausing to scrape down the sides as necessary. Add the jalapeños and pulse until the peppers are finely chopped, but not completely obliterated.
- Stir the olive oil into the sauce by hand, and transfer to a bowl for serving. If the sauce is outrageously spicy at first, give it a 30 minute rest or longer it usually mellows out a bit. This sauce keeps well in the refrigerator, covered, for 1 to 2 weeks.
