INGREDIENTS
1/2 cup
packed - cilantro, washed and thick stems removed
1/2 cup
packed - flat leaf Italian parsley, washed and thick stems removed
2
medium size Hatch Chilies - roasted, peeled, stems removed
2
garlic cloves
2 tbsp
capers
2 tbsp
red wine vinegar
1/3 cup
good quality olive oil
1 tsp
kosher salt
1/2 tsp
black pepper