Fresh and simple yet packed full of flavor. Try this as a sauce on you favorite meat or use it as a dip with some tortilla chips. We suggest paring it with our "Bacana Tri-Tip" recipe.
1 to 2 Jalapeños
2 to 3 Garlic Cloves
2 Tbsp. fresh Oregano
1 large bunch of Cilantro
1 small bunch of Italian Parsley
1/3 cup Red Wine Vinegar
1/3 cup Extra Vigin Olive Oil
Kosher Salt to taste
-Remove the skin from the Jalapeños by using a torch or gas stove to burn the skin black. Wrap in a damp paper towel and microwave for 20 seconds.
-Use a fresh paper towel to rub skin off leaving the meat of the pepper exposed.
-(Optional) For a smoky flavor place Jalapeños on pellet grill and smoke at 165 degrees for 15 min.
-While peppers are smoking, blend Shallot, Garlic, Oregano, Cilantro, Parsley, Red Wine Vinegar and E.V.O.O. in food processor.
-Add 1 Jalapeño, blend. Taste for heat of pepper. If more heat is desired, add second Jalapeño.
-Blend to the consistency you like. Blend less for a chunky salsa, blend more for a creamy sauce.