- 2 cloves garlic
- 1 shallot, chopped
- 1 poblano chili, seeded
- 3/4 cup chopped parsley leaves
- 1/2 bunch cilantro leaves, chopped
- 3/4 cup olive oil
- 3 teaspoons lemon juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.