Ingredients

• 2 Hungarian wax peppers, stemmed and coarsely chopped (seeds are good) (see Cooks' Note below)
• 1 1/2 cups fresh cilantro leaves (from one large bunch or two small ones)
• 1 1/2 cups fresh flat-leaf parsley leaves (from one bunch)
• 2 cloves peeled garlic
• 1/2 teaspoon kosher salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 cup extra-virgin olive oil
• 1 1/2 teaspoons sherry vinegar

Instructions

1. Combine all the ingredients in a blender and blend until very smooth. You should have a bright green emulsified sauce. Use immediately or cover and refrigerate in an airtight container for up to 5 days.