Fry the peppers in oil at medium heat, add the garlic. Once the peppers change from green color to a green/beige, remove them from the heat.
Add the peppers with the oil to a blender. Add the parsley, vinegar, basil leaves, oregano and salt, blend at high speed until the oil and vinegar emulsify. Adjust salt to your taste.
Place the sauce, while still hot, in a jar bottle and seal - this will prolong the shelf life of the sauce. Place the remaining sauce in a squeezing plastic bottle.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.