Salsa Verde

1          small garlic clove, peeled

¼         small jalapeño or serrano chile

1          small scallion, trimmed and cut into ½-inch pieces

1          cup fresh parsley leaves

½         teaspoon red wine vinegar

¼         teaspoon kosher salt

            Pinch freshly ground black pepper

¾         cup extra virgin olive oil

Nutritional information per serving (2 tablespoons):

Calories 246 (12% from fat) • carb. 1g • sugars 0g • pro. 0g • fat 28g • sat. fat 4g

• chol. 0mg • sod. 105mg • calc. 18mg • fiber 0g

1.
Put the garlic, jalapeño and scallion into the chopping cup. Process on Speed 5 to finely chop, 5 to 8 seconds. Add parsley. Pulse to medium chop, about 16 times. Transfer to a small mixing bowl.

2.
Add vinegar, salt, pepper and oil to chopped parsley mixture. Stir together with a spoon. 

3.
Taste and adjust seasoning as desired.