½ cup parsley leaves
½ cup cilantro leaves
¼ cup oregano leaves
1 ½ tbsp shallot, chopped
3-4 cloves garlic, chopped
½ a jalapeno or 1 serrano, chopped
¾ cup olive oil
¼ cup champagne vinegar
¾ tsp salt
½ cup hot water
INSTRUCTIONS
Place the parsley, cilantro, oregano, shallot, garlic and pepper in a food processor and pulse until all is finely chopped. With the food processor running, add in the olive oil and vinegar, scraping sides as needed. Scrape all of the sauce into a serving bowl. Dissolve the salt in the hot water and add to the sauce and serve. Sauce can be stored in the fridge, covered, for up to a week.
