cookware
1 | Roast the garlic in their skins in a skillet. When cool enough to handle, peel and transfer to a magic bullet or equivalent. |
2 | 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. |
3 | 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. |
4 | 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