Italian-Style Salsa Verde

Preheat broiler with oven rack 6 inches from heat. Broil jalapeño 3 to 4 minutes on each side or until blackened. Place blackened jalapeño in a small bowl, cover with plastic wrap, and let stand 10 minutes. Meanwhile, broil banana peppers 1 to 2 minutes on each side or just until blistered and slightly softened. Cool completely (about 10 minutes), and chop. Peel and finely chop jalapeño, discarding seeds.

Stir together oil, next 5 ingredients, and chopped peppers in a small bowl. Cover and let stand 30 minutes. Serve at room temperature, or cover and refrigerate up to 1 week.