Spread this punchy chile-herb sauce on grilled flatbread or drizzle it over grilled seafood.
Recipe information
Yield
Makes 1 cup
Ingredients
1 jalapeño, stemmed, seeded
1 cup extra-virgin olive oil
1/2 cup flat-leaf parsley leaves
1/2 cup (loosely packed) fresh cilantro leaves
1/2 cup (loosely packed) fresh mint leaves
1/2 teaspoon chopped peeled ginger
Kosher salt and freshly ground black pepper
Preparation
Pulse first 6 ingredients in a blender or food processor until a coarse purée 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.
