This recipe comes from my BFF Kevin – it’s a good thing I told him about this blog, or he may have never given me the recipe! I guess I should say the recipe originally comes from his mother…but he passed it on, and just said, “It’s really, really good.”
I looked over the ingredients and was sold.
So Easy, so delish…I was dipping Wheat Thins in it to “test it” as soon as it was blended, and it tastes awesome immediately! Although letting it sit to let the flavors marinate together is probably the best idea…if you can wait that long.
I served it with basic grilled chicken and pineapple cilantro quinoa. Just so you know, I like cilantro. And lots of it. I may have had garlic breath for days after eating this, but it was worth it!
- 4 cloves garlic
- 4-5 jalapeños (fresh) whole
- 1/4 cup white wine vinegar
- 1 tablespoon kosher salt
- 1 tablespoon ancho chili powder (I only had standard chili powder, still worked!)
- 1 teaspoon oregano
- 1/2 – 3/4 cup cilantro
- 1/2 – 3/4 cup italian parsley
- 1/3 – 1/2 cup olive oil
Put all in food processor and puree to desired consistency.
Add 2-3 bay leaves. Let sit for an hour.
Keeps well for up to a week, in a sealed container, in the fridge.
Use to dress chicken, pork, beef or fish.