1 jalapeno, minced (remove the seeds and center for a milder flavor) Juice and zest of 1 lemon 2 garlic cloves, minced 1/4 teaspoon salt 1 packed cup Italian parsley 2 packed cups cilantro 1/4 cup olive oil

Step 1 In the bowl of a food processor, pulse together the jalapeno, lemon juice and zest, garlic, salt, parsley and cilantro until finely chopped. Remove to a small bowl; add the olive oil and mix until combined. Cover and refrigerate until needed. This makes a generous cup of salsa and will keep, refrigerated, for up to 5 days.

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