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.