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Ingredients:
- 6 cloves garlic
- 3 bay leaves
- 2 jalapenos coarsely chopped, with seeds
- 1 1/2 tablespoons salt
- 1 tablespoon Ancho powder
- 1/2 cup finely minced fresh cilantro
- 1/2 cup finely minced flatleaf parsley
- 1/4 cup finely minced fresh oregano leaves
- 1/4 cup distilled white vinegar
- 1/3 cup olive oil
In a blender, puree,
garlic, bay leaves, jalapenos, salt and 1 tablespoon of the vinegar until a
paste is formed. Transfer to a mixing bowl and add the herbs. Whisk in the
remaining vinegar and olive oil until smooth.
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