Salsa Verde

2           strips (1 x 3-inch) jalapeño pepper, seeded

3           green onions, trimmed and cut into 1-inch pieces

2           cups packed fresh parsley, washed and very well dried

½          teaspoon sea or kosher salt

¼          teaspoon freshly ground black pepper

1           tablespoon red wine vinegar (more to taste)

1           tablespoon extra virgin olive oil

Nutritional information per serving:
Calories 11 (68% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 3g
• chol. 0mg • sod. 54mg • calc. 13mg • fiber 0g

1.  In a small food processor, finely chop the jalapeño and onions; scrape down the sides of the work bowl. Add the parsley, ¼ teaspoon of salt and pepper; pulse to chop. With the unit running, add the vinegar and process until all ingredients are chopped and well blended. Still running, add the olive oil and process until homogenous.

2.  Taste and adjust seasoning accordingly.