Recipe courtesy of Aarón Sánchez

Salsa Verde Base

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  • Yield: about 1/2 cup
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  1. 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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