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Listed in: Dips
1/2 jalapeño, seeded if desired
2 garlic cloves, peeled
1/4 cup (40 g) chopped onion
1 packed cup (20 g) fresh cilantro (about 1 bunch), stems and leaves
1 packed cup (20 g) fresh flat-leaf parsley (about 1 bunch), stems and leaves
1/2 cup (120 ml) extra virgin olive oil
1/4 cup (60 ml) lime juice (about 2 limes)
2 teaspoons ground cumin
3/4 teaspoon kosher salt
In a food processor, pulse the jalapeño, garlic, and onion several times, until chopped. Add the cilantro and parsley and pulse again. Add the oil, lime juice, cumin, and salt. Pulse until combined.
Use immediately or transfer to an airtight container and refrigerate for up to 1 week.
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