This vibrant Canarian-style green sauce is punchy, herby, and absolutely electric — the kind of condiment that makes everything it touches taste more alive. Blended from fresh cilantro, flat-leaf parsley, garlic, cumin, and a splash of white wine vinegar, it delivers a bright, tangy heat that's completely built from whole, recognizable ingredients. There's no grain of any kind in here, so anyone navigating gluten-related restrictions can drizzle it freely without a second thought. The optional serrano or jalapeño adds a gentle kick, but even without it, the raw garlic and cumin give the sauce serious backbone. A slow stream of good extra-virgin olive oil brings everything together into something silky and deeply green, almost jewel-like in the bowl. It comes together in a blender in just a few minutes and keeps in the fridge for up to five days, which means you can spoon it over grilled meats, roasted vegetables, eggs, or crusty bread all week long. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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Combine the cilantro, parsley, garlic, cumin, salt, black pepper, white wine vinegar, and green chile (if using) in a blender or food processor. Pulse 6–8 times until the herbs and garlic are roughly broken down.
With the motor running, stream in the olive oil in a slow, steady pour until the sauce is smooth and bright green, about 30–45 seconds. Scrape down the sides once if needed.
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