There’s nothing like herbs in the springtime. I find myself adding them to almost everything I make when cooking, and also afterwards, to sprinkle on some more freshness. I want to enjoy that deep herbaceous taste in herbs for as long as I can, so I also make quick sauces with them to compliment fish, chicken and vegetables. Freshly cut herbs from the farmer’s market or your garden are my preference when making a raw sauce like this one. You definitely want that fragrance to pop and I think you can taste the difference, versus when you use herbs that have been sitting around a super market for a while.
Fresh herbs with hot and sweet peppers are a powerhouse of flavor, especially when you remove most of the seeds in hot peppers, and balance them out with sweet peppers. You can actually taste the sweetness in both peppers and when blended together with fresh herbs, it creates a mouthwatering combination that doesn’t require blanching, or cooking of any kind. I used a half clove of garlic, so there was another delicious note to relish in the sauce, and to accomplish balance. I love the vibrant color of this raw sauce and I appreciate the ability to store what’s left in the refrigerator for a few days, so I can enjoy it over and over again.
1/2 bunch fresh parsley, about 1 cup
1/2 bunch fresh basil, about 1 cup
1/2 cup mint leaves
1 habanero chili, seeded
1/2 small sweet red pepper, seeded
1/2 clove garlic
2/3 cup olive oil
1/2 teaspoon salt
(Makes about 1 cup)
- In a food processor or high powdered blender, add parsley, basil, mint, chilies, garlic. Pulse 6 times or until coarse.
- While processor is running, drizzle in oil for 30 seconds, or until mostly smooth – leaving some texture.
- Add lemon juice and salt and stir by hand until incorporated. Pour into a serving jar or bowl. Use immediately or store in airtight container for up to 3 days. Enjoy!