Garden Sauce

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Adapted from Brazil: A Culinary Journey by Cherie Hamilton


  • 1 medium onion
  • 1 small chili (e.g. serrano)
  • 1/4 c lime juice
  • 1 green bell pepper
  • 5 cherry peppers
  • 1 bunch parsley
  • 2 tsp white vinegar
  • 1 c extra virgin olive oil


Seed the peppers and coarsely chop all the vegetables. Add to a food processor with vinegar and slowly add the oil as you process to form a thick sauce.