Salsa Verde Base

Yield:
about 1/2 cup
Ingredients
  • 1/4 cup distilled white vinegar
  • 2 jalapenos, roughly chopped
  • 4 cloves garlic
  • 4 fresh bay leaves
  • 1/2 cup freshly chopped Italian parsley leaves
  • 1/2 cup freshly chopped cilantro leaves
  • 1/2 cup freshly chopped oregano leaves
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
Directions

In a blender, combine the vinegar, jalapeno, garlic, and bay leaves and puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper, to taste. Mix well and refrigerate until ready to use.


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