Chef Aarón Sánchez' Salsa Verde

SALSA VERDE

Makes 2 cups


1/4 cup distilled white vinegar
2 jalapeños, roughly chopped (yep, seeds, too)
4 garlic cloves, peeled
4 dried bay leaves
1/2 cup chopped flat-leaf parsley leaves
1/2 cup chopped cilantro
1/4 cup chopped fresh oregano
1 cup olive oil



Add the vinegar, jalapeño, garlic, and bay leaves to the blender jar, puree until smooth, and strain through a fine mesh strainer into a bowl. Stir in the herbs, and pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.