2 cups loose-packed fresh parsley
1 cup loose-packed cilantro leaves
4 garlic cloves, peeled
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1/4 medium onion, chopped
1 jalapeño pepper, seeds and ribs removed
1/4 cup extra-virgin olive oil
1/4 cup red wine or sherry wine vinegar
1/4 cup water
Makes 12 servings.
In a food processor fitted with the metal blade or blender, process or puree all ingredients until smooth.
I love this sauce spooned on just about anything, including Moros Y Cristianos (recipe given), rice, pasta, grilled vegetables or tofu.
Nutritional information per serving: 49 calories, 88 percent calories from fat, 5 grams total fat, .67 gram saturated fat, no cholesterol, 1 gram carbohydrates, .48 gram total fiber, .33 gram total sugars, .85 gram net carbs, .43 gram protein, 7 milligrams sodium.
Write to Steve Petusevsky at Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail to email@example.com.