Makes about 3/4 cup

 

2 garlic cloves

2 tbsp. olive oil

2 tbs. sherry wine vinegar or red wine vinegar

6 green onions, finely chopped

1-2 jalapeño or Serrano chiles, seeded, finely chopped

1 cup packed fresh cilantro leaves

1/4 cup water

Kosher salt and freshly ground black pepper to taste

 

Use a mortar and pestle and mash garlic, salt and pepper into a paste. Transfer the mixture to a bowl and whisk in the vinegar and oil until emulsified.

 

Place green onions, jalapeño, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture.