1/2 cup dried apricots
1 teaspoon plus 1 tablespoon honey
1 1/4 cups fresh mint leaves
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro stems and leaves
1/2 cup fresh cilantro stems and leaves
2/3 cup red wine vinegar
Zest and juice of 1 lemon
2 cloves garlic, peeled
1 teaspoon chipotle adobo sauce
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch crushed red pepper
1 cup extra-virgin olive oil