rick bayless' sauce with roasted peppers and garlic

4 cloves garlic
or more if you prefer
2 whole serrano chiles
could also use jalapenos
3/4 cup parsley
3/4 cup cilantro
1/4 cup olive oil
or whatever amount you need to get a thick but smooth consistency
2 tsp salt
to start, add more to taste
This is a delicious sauce that can Rick Bayless uses to season halibut ceviche. We have also used this sauce to compliment porchetta and will often whip it up when we have the ingredients on hand since it keeps in the fridge for a 3 months.
Roast the garlic in their skins in a skillet. When cool enough to handle, peel and transfer to a magic bullet or equivalent.
Roast the chiles over an open flame or in the oven until blistered and charred. Roughly chop the chiles then transfer to the magic bullet.
For the the parsley and cilantro, chop it roughly or tear the entire stem into 3-4 sections. Transfer, stems and all, to the magic bullet.
Process the mixture to mix and chop, then gradually pour in the olive oil. Process until smooth with some small pieces of herbs still visible. Season generously with salt.
source: Rick Bayless