Guasacaca

• 1 really big handful cilantro, like a hefty cup and a half
• 1 really big handful flat leaf parsley, like a hefty cup and a half
• 1/2 medium yellow onion, peeled and cut into a few pieces.
• 1/2 green bell pepper, seeded and cut into a few pieces
• 1 large ripe Haas avocado, cut into fourths and peeled
• 1 garlic clove, cut in half
• 1 small jalapeno, cut into fourths and seeded
• 3 tablespoons white vinegar, plus more if needed
• 6 tablespoons olive oil, plus more if needed
• 1 tablespoon fresh squeezed lime juice, plus more if needed
• salt and pepper to taste

1. Chuck all ingredients, except salt and pepper, into a food processor. Process until pureed. If sauce is very thick, add another glug or two of olive oil, vinegar, or some more lime juice, to taste.
2. Scrape into a bowl. Season with salt and pepper to taste. Store leftovers in the fridge, with a slick of olive oil over the top to keep out air. Keeps several days.

handful cilantro, parsley, yellow onion, green bell pepper, avocado, garlic, jalapeno, white vinegar, olive oil, fresh squeezed lime juice, salt

Taken from food52.com/recipes/21825-guasacaca (may not work)