If you have been to our house in the past year, you've most likely been served some of this green goo. This recipe is our secret crack sauce and we pour it on everything... eggs, chicken, fish, vegetables. Even the kids love it. Play with the heat, I like a little kick.
3 large garlic cloves
1/2 green serrano (more or less to taste)
1 bunch cilantro
1 teaspoon ground cumin
1/2 cup extra-virgin olive oil
2 teaspoons white wine vinegar*
1 teaspoon salt
Blend. If you are making a single batch, use an immersion blender or small food processor. For a double batch puree in blender.
Keeps for a few days, unless you only make one batch. Then it will be gone on day 1.
*For the vinegar, sweeter is better. If you have plain white wine vinegar you can adjust to taste with a 1/2 teaspoon of agave or sugar.
Inspired by José Pizarro.