Makes about 6 to 8 ounces (180 to 240 ml)

INGREDIENTS

• 4 garlic cloves, peeled
• 2 cups (500 g) fresh parsley leaves
• 1 cup (250 g) fresh cilantro leaves
• 1 or 2 Serrano peppers, as desired, stemmed and seeded
• 3/4 cup (185 ml) extra-virgin olive oil
• 2 tablespoons (30 ml) sherry vinegar
• 2 tablespoons (30 ml) lemon juice
• 2 teaspoons (10 ml) ground cumin
• 2 teaspoons (10 ml) dried oregano
• 1/2 teaspoon (2.5 ml) salt (or to taste)
• 1/2 teaspoon (2.5 ml) black pepper (or to taste)

INSTRUCTIONS

1. Place the garlic, parsley, cilantro and jalapeno into the bowl of a food processor and pulse to mince.
2. Add the seasonings, vinegar, and lemon juice and pulse 3 or 4 times to mix.
3. With the motor running, stream in olive oil until the mixture is pureed.
4. Transfer to a bowl, cover, and set aside. To hold longer than half an hour, cover tightly and refrigerate.