Instructions: Combine parsley, cilantro, shallot, garlic, pepperoncini, pepperoncini juice, bell pepper, onion, olive oil, and salt, pepper and vinegar to taste. Let mix rest at least 2 hours. (The sauce can be refrigerated for up to a week.)

For best results, hand-cut all ingredients instead of using a food processor.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.