Mojo Verde - cooking recipe

Ingredients

2 tablespoons cider vinegar or 2 tablespoons wine vinegar
2 tablespoons extra virgin olive oil
6 garlic cloves, crushed and peeled
1/2 cup lightly packed fresh cilantro leaves, washed and dried
1/2 cup lightly packed fresh parsley leaves, washed and dried
2 cups diced green bell peppers (1 1/2 medium)
2 teaspoons sliced almonds, toasted
3 slices French bread, 1/2 inch thick lightly toasted and cubed
1 fresh green serrano peppers or 1 jalapeno pepper, seeded and coarsely chopped
1/2 teaspoon salt, to taste

Preparation

Put vinegar, oil, garlic, cilantro and parsley in a blender.
Add bell pepper and almonds; pulse until completely pureed.
Add bread, serrano (or jalepaeno) and salt; pulse until smooth.
If the sauce seems thick, thin with a little water.
Note:The mojo will keep, covered in the refridgerator for up to 4 days.
If it separates a little, drain off liquid.