It's got a beautiful color and a beautiful taste.
A cross between salsa verde and chimichurri that is fresh, easy and delicious.
2 poblano peppers
2 serrano peppers
1 jalapeno pepper
1/2 a dill pickle
1/2 cup fresh basil
5 cloves garlic
Roast the peppers over an open flame until the skins blister and darken.
Saute garlic and basil in 1/4 cup olive oil until tender.
Add all components to a food processor. Season with salt and pepper. Puree.Chll a few hours in fridge.