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Recipe Courtesy of Curtis Aikens

2 cloves garlic 
1 shallot, chopped 
1 poblano chili, seeded 
3/4 cup chopped parsley leaves 
1/2 bunch cilantro leaves, chopped 
3/4 cup olive oil 
3 teaspoons lemon juice 
Sea salt, to taste 
Freshly ground black pepper, to taste
In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper. 

Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing. 


Yield: about 1 cup
Prep Time: 5 minutes
Cook Time: