Ingredients:
- 1/4 cup onion, rough chopped
- 2 garlic cloves
- 1 teaspoon lime zest
- 1/2 bunch Cilantro or about 1 cup packed (stems OK)
- 1/2 bunch Italian Parsley- about 1 cup packed (thin stems OK)
- 2 tablespoons fresh oregano (optional – feel free to leave this out)
- 1/4 cup fresh lime juice (1–2 limes) or use red wine vinegar
- 1/2 cup olive oil, add more to the desired consistency
- ¾ tsp kosher salt and pepper
- ½ tsp smoked paprika– (optional –only if you like smokey flavor)
- ½ teaspoon chili flakes, or to taste
- optional ( 1-2 tablespoons jalapeno or other green chili for heat)
Directions:
- In a food processor, place onion and garlic (and fresh chili if using) and pulse several times until finely chopped. Add cilantro ( tender stems are fine) and Italian parsley (again, thin stems are fine), and optional oregano, pulse again until chopped.
- Add oil, lime juice, zest, smoked paprika (optional), salt and pepper.
- Pulse repeatedly until well combined (but not too smooth). If mixutre seems dry add alittle more oil.
- Taste, adjust salt, lime and heat to your liking.
- Set aside in small serving bowl, sprinkle with aleppo chili flakes and few cilantro leaves
- This will keep up to 4 days in the fridge, or freeze.