Recipe Yield: Total time: 10 minutes | Makes a generous half cup of sauce
2 cloves garlic
1 jalapeno pepper, or to taste
1/2 teaspoon ground cumin
1 teaspoon oregano
2 tablespoons chopped parsley
1/2 cup loosely packed cilantro leaves
3 tablespoons olive oil
3 tablespoons wine vinegar
1/2 teaspoon salt
1/4 cup water
Step 1 Place all ingredients in a blender container and blend until smooth. Sauce keeps one week, refrigerated. Serve it at room temperature.
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