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 (98% from fat)
• carb. 1g • sugar 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. Select High and process to finely chop, 5 to 8 seconds. Add parsley. Pulse again on High to medium chop, about 16 times. Transfer to a small mixing bowl.

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

3.
Taste and adjust seasoning as desired.