1jalapeño or other small fresh chileif you don't have a chile but still want some heat you can substitute 1/4 - 1/2 tsp of red pepper flakes to taste
1 1/2Cfresh parsleypacked
1/2Cfresh cilantro
2Tbspfresh oreganoleaves only (or 1Tbsp dried)
2-3clovesgarlic
2Tbspred wine vinegar
juice of 1/2 med limeabout 1 Tbsp
1/2tspsalt
1/2Colive oil
Instructions
Toast the chile over a gas flame, or roast in 450° oven until beginning to blister and blacken
Cut off stem end and split chile lengthwise
With a spoon, remove seeds and membrane from chile. Do NOT touch anything else after handling chiles before washing your hands - especially your eyes!
Put chile and all other ingredients except oil into a food processor or blender and pulse until uniformly minced
Add oil and pulse a few times to incorporate, scraping down sides of bowl a few times if needed. Do not over process, you do not want the sauce to be pureed.
Let sit at room temperature for a few hours if possible to blend flavours
Serve liberally over grilled meat
Recipe Notes
You can easily remove parsley and cilantro leaves by gathering your herbs in a bunch and slicing off the top of the whole bunch. You'll get part of the stems but for this recipe that is just fine.