- 1/2 pound roasted green chile peppers
- 1/2 cup flat-leaf Italian parsley
- 1/2 cup fresh cilantro
- 4 garlic cloves
- 3 tablespoons capers
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon zest
- 1/2 cup olive oil
- Salt and freshly ground black pepper
Blend all ingredients in the work bowl of a food processor until well combined. Add more olive oil for a thinner sauce.
Season to taste with salt and pepper. Cover and refrigerate until ready to use. Keeps up to three days.
Delicious on grilled meats or vegetables.