Amount Measure Ingredient -- Preparation Method
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1 cup olive oil
1/2 cup red wine vinegar
1 cup chopped yellow onion
1/2 cup chopped cilantro -- (yep half a cup- bj)
1/2 cup chopped parsley
4 medium garlic cloves -- minced
4 habaneros -- stemmed
salt and freshly ground black pepper -- to taste
Preparation:
Combine all ingredients in a blender and puree. To allow flavors to develop, let the sauce stand at room temperature for several hours before serving. Refrigerated, it will keep 1 week. Makes 2 cups
