Chimichurri sauce

Ingredients:

• 3 tablespoons red wine vinegar
• 4 cloves garlic, coarsely chopped
• 0.5 cups tightly packed fresh parsley leaves
• 0.5 cups tightly packed fresh cilantro leaves
• 2 tablespoons tightly packed fresh oregano leaves
• 1/4 cup ice cubes
• 1 jalapeño, stemmed and seeded, coarsely chopped
• 1/4 cup + 2 tablespoons extra-virgin olive oil

Preparation:

1. Combine the vinegar, garlic, and a large pinch of salt in a blender and blend on low speed until smooth. Add the parsley, cilantro, oregano, ice, and jalapeño and blend on medium speed. With the blender running, gradually pour in the olive oil and blend until smooth, about 1 minute, stopping to scrape down the sides of the bowl as needed. Season the chimichurri with salt and pepper to taste and transfer to a serving bowl, cover with plastic wrap, and refrigerate until ready to serve.
   Exit: 2/3 cup