Mojo Verde

• 2 tablespoons cider vinegar or 2 tablespoons wine vinegar
• 2 tablespoons extra virgin olive oil
• 6 garlic cloves, crushed and peeled
• 1/2 cup lightly packed fresh cilantro leaves, washed and dried
• 1/2 cup lightly packed fresh parsley leaves, washed and dried
• 2 cups diced green bell peppers (1 1/2 medium)
• 2 teaspoons sliced almonds, toasted
• 3 slices French bread, 1/2 inch thick lightly toasted and cubed
• 1 fresh green serrano peppers or 1 jalapeno pepper, seeded and coarsely chopped
• 1/2 teaspoon salt, to taste

1. Put vinegar, oil, garlic, cilantro and parsley in a blender.
2. Add bell pepper and almonds; pulse until completely pureed.
3. Add bread, serrano (or jalepaeno) and salt; pulse until smooth.
4. If the sauce seems thick, thin with a little water.
5. Note:The mojo will keep, covered in the refridgerator for up to 4 days.
6. If it separates a little, drain off liquid.

cider vinegar, extra virgin olive oil, garlic, lightly packed fresh cilantro, parsley, green bell peppers, almonds, bread, green serrano peppers, salt

Taken from www.food.com/recipe/mojo-verde-55638 (may not work)