This is a one and done type of recipe. Need a marinade for poultry? Use this. Need a dressing that goes with everything? I emphasize using on grilled seafood & vegetables, but it really goes well with all proteins and is great drizzles over risottos or creamy soups. I make it in a large batch and keep in the fridge for weeks (the oil helps seal it in and keep it fresh). This is an easy one to modify to your liking too, I’ve made suggestions for substitutions below.

Ingredients:
1 large jalapeño, de-seeded & diced 
2 small shallots, diced *can sub with white or red onion
2 cloves garlic, crushed 
2 anchovies *can sub with splash worcestershire sauce
1 T. capers *can sub with handful castelvetrano olives
Half bunch fresh cilantro *can sub with fresh basil, mint, or additional parsley
Half bunch fresh parsley *can sub with fresh arugula
squeeze of lemon *can sub with splash or apple cider or red wine vinegar
1/3 cup olive oil 
sea salt if desired
*if you like a creamy version, add a scoop of full fat Greek yogurt 

Directions:
Add all ingredients to a food processor or blender and blend until smooth. For a chunkier sauce, pulse in food processor. Store in a glass container with a lid, I’ve kept in my fridge for 2-3 weeks at a time.