This should become one of your go-to sauces. It makes almost everything you add it to delicious. It's awesome on all sorts of grilled meats or even added to nachos or chili.
1 bunch of cilantro
1 bunch of parlsey
3 limes, juiced
2 garlic cloves
2 tablespoons of capers (in brine, not in salt), optional
2 filets of anchovy (or 1 teaspoon of anchovy paste), optional
1 tablespoon Worcestershire sauce, optional
1 cup olive oil
1/2 cup red wine vinegar or apple cider vinegar
1 teaspoon Offbeat Gourmet Hot Sauce, or chili flakes, optional
1 teaspoon Offbeat Gourment Spicy Dijon, optional
1 teaspoon ground cumin, optional
Chop and mix ALL the ingredients together in a bowl.
You can chop and mix in a food processor, blender or by hand. We prefer by hand so the sauce stays chunkier. If you use a blender, you want a course chop; don't blend into a puree (though it will still taste good either way).
Sauce keeps well in the refrigerator for several days.