Spicy Herb Sauce
Serves: about 4 cups
 
Ingredients
  • 1 bunch cilantro, roughly chopped
  • 1 bunch beet greens(about 4 beets), roughly chopped
  • 1 bunch carrot tops(about 8 carrots), roughly chopped
  • 1 shallot, quartered
  • 1 Fresno chile pepper, seeded and roughly chopped
  • 6 cloves garlic
  • 2 teaspoons dried oregano
  • 1 1⁄4 cups red wine vinegar
  • 2 large limes, juiced
  • 1 1⁄2 teaspoons kosher salt
  • 1 cup extra-virgin olive oil
Instructions
  1. In the work bowl of a food processor, pulse cilantro, beet greens, carrot tops, shallot, chile, garlic, and oregano until mixture is finely chopped, stopping to scrape sides of bowl.
  2. Transfer mixture to a large bowl. Using a fork, stir in vinegar, lime juice, and salt. Slowly stir in oil. Cover and let stand for 2 hours. Refrigerate in an airtight container for up to 1 week.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/roasted-pork-vegetables-spicy-herb-sauce/