1 onion, peeled, base removed and cut into eighths
1 ripe avocado, peeled and pitted
2-3 tablespoons of white or rice wine vinegar
2-3 cloves of garlic
1 jalapeño pepper, seeded and cored
1 bunch flat leaf parsley, washed and mostly dried
1 bunch cilantro, washed and mostly dried
salt to taste
3 tbsp vegetable oil
Place the onion, avocado, vinegar, garlic, and jalapeño in a blender (or food processor)
and purée until smooth. Add the parsley and cilantro and purée until smooth. If it is too
dry and won’t blend, add a little vinegar.
Add salt to taste and then add the oil last.
Use on meat, fish, poultry, refritos or even bread. I found it as an accompaniment to Venezuelan arepas. Freeze excess. Margaret L