Papi Chulo Sauce

By vealam

Ingredients

• 3 bunches of cilantro with stems, washed
• 1 bunch of flat leaf parsley
• 5-6 serrano peppers with seeds
• 1-2 jalapeño pepper with seeds
• 3-4 cloves of garlic
• 2 tsp of rice vinegar
• 3 tbsp Dijon mustard
• juice of 2 limes
• juice of half a lemon
• juice of an orange
• 1.5 cups of olive oil
• 1 tbsp sugar
• 1/2 tbsp salt
• 1/2 tbsp

Details

Servings 1
Adapted from honestlyyum.com

Preparation

Step 1

In a food processor combine everything except one bunch of cilantro.
Blend until everything is mixed and incorporated. Taste and add additional peppers for heat or salt and pepper to taste
Add the 3rd bunch of cilantro (leaves only) and pulse until cilantro is chopped.
Store in an airtight container in the refrigerator. Can keep up to 3 weeks.