A bright and zesty sauce that comes together in a blender in mere minutes, we’re believers in keeping a container of chimi on hand at pretty much all times. Use it as a sauce to accompany a steak, a pick-me-up for a batch of freshly roasted or grilled vegetables, or a dressing to up the ante on your typical garden salad. This recipe is extremely flexible, so feel free to make adjustments. If you want to tone down the heat, leave out the jalapeños; if you don’t have a blender, just chop everything up with a knife; if you’re out of parsley, swap it for chives or arugula, or even double up on the cilantro. But. If you’re one of those cilantro haters…you may just want to pick another sauce.

4 cups cilantro, packed and then roughly chopped
1 cup parsley, packed and then roughly chopped
4 cloves garlic, minced
1/3 cup pickled jalapeño peppers, drained and roughly chopped
3 tablespoons white vinegar
1 tablespoon plus 1 teaspoon salt
¼ cup water
¼ cup + 2 tablespoons olive oil
1 ½ teaspoons Dijon mustard

1. Mix salt and water together to make salt water.

2. Add all ingredients to blender and process until smooth.