Spread this punchy chile-herb sauce on grilled flatbread or drizzle it over grilled seafood.
Yield: 1 serving
1 whole(s) jalapeno steemed and peeled
1 cup(s) extra-virgin olive oil
1/2 cup(s) flat-leaf parsley leaves
1/2 cup(s) fresh cilantro leaves loosely packed
1/2 teaspoon(s) chopped peeled ginger , kosher salt and freshly ground pepper
1/2 cup(s) fresh mint loosley packed
Pulse first 6 ingredients in a blender or food processor until a coarse puree forms. Season to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and chill. Let come to room temperature before using.