½ cup of olive oil
1 Tablespoonful of red wine vinegar
The juice of 1-2 limes
1 tsp of Dijon mustard
1 clove of garlic
1 jalapeno (seeds and ribs removed) if the jalapeno is very large use half of it and taste once blended. You can always add the rest.
¼ cup of cilantro and 1/8 cup of parsley. You can substitute all parsley if you do not care for cilantro.
Season with salt and pepper and blend.
This dressing is a beautiful vibrant green. Substitute the jalapeno with aji dulce or poblano peppers for less heat.