Chimichurri

Makes about ½ cup

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, plus more to taste
¼          teaspoon freshly ground black pepper
1           tablespoon red-wine vinegar, plus 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. Insert the chopping blade into the work bowl of the food processor. Add the jalapeño and onions, and process until finely chopped. Scrape down the sides of the work bowl, and add the parsley, ¼ teaspoon of the salt, and the pepper. Pulse until finely chopped. Add the vinegar and process to fully blend. With the food processor still running, add the olive oil and process until homogenous.
2. Taste and adjust seasoning accordingly.