Recipe found on laurafuentes.com
Makes 1 1/2 cups
Ingredients
- 1 bunch cilantro, about 1 cup packed
- 1 bunch Italian parsley, about 1 cup packed
- ¼ cup fresh lime juice (1-2 limes)
- ½ cup olive oil
- ¼ cup chopped onion
- 2 garlic cloves
- 2 teaspoons ground cumin
- ¾ teaspoon kosher salt
- ½ jalapeño pepper, stems removed (optional)
Directions
- In a food processor, place jalapeño, garlic, onion, and pulse several times until chopped.
- Add cilantro (stems are fine) and Italian parsley (again, thin stems are fine), pulse again.
- Add oil, lime juice, cumin, and salt. Pulse until combined.
- Transfer to an airtight container or glass jar and refrigerate up to one week.
