Yield
Makes a generous 1/2 cup

How to Make It

Step 1

In a food processor, pulse garlic, cilantro, parsley, basil, oregano, onion, bell pepper, salt, pepper, cumin, and ancho chile powder until coarsely chopped.

Step 2

Pour in olive oil and red-wine vinegar and whirl to combine. Pack in a travel-safe container.

Step 3

Note: Nutritional analysis is per 1 1/2 tbsp. serving.

Ratings & Reviews