Chimchurri

Serve this sauce alongside Tri-Tip Steaks and Garlic Aioli.

1-2 jalapenos
2 Tbsp. fresh oregano leaves, chopped
2 Tbsp. fresh flat-leaf parsley, chopped
2 Tbsp. fresh mint, chopped
3 cloves garlic
2 tsp. ground sweet paprika
1 tsp. sea salt
¾ cup extra-virgin olive oil
2 tsp. red-wine vinegar
black pepper, freshly cracked

Place jalapenos directly over the flame of a gas-stove burner on high heat or on a grill. Roast jalapenos, turning with tongs, until blistered.

Mash together herbs, garlic, paprika, and salt with a mortar and pestle or in a food processor. Heat oil over medium-low heat. Stir in herb mixture, jalapenos, vinegar, and pepper. Cook until
just heated through.

Makes about 1 cup.