2 cup packed fresh parsley leaves and small stems 1 cup packed fresh cilantro leaves and small stems ½ cup extra-virgin olive oil ⅓ cup red sweet pepper, coarsely chopped ¼ cup water 2 tablespoon onion, coarsely chopped 3 cloves garlic, coarsely chopped ¾ teaspoon kosher salt ½ teaspoon dried oregano, crushed ⅛ teaspoon red pepper, crushed ⅛ teaspoon ground black pepper ⅛ teaspoon sugar 2 ½ tablespoon sherry vinegar
Mole BBQ Sauce
¾ cup ketchup 2 tablespoon butter, chopped 1 tablespoon packed dark brown sugar 1 tablespoon unsweetened cocoa powder (not Dutch-process) 1 tablespoon water 1 tablespoon cider vinegar 1 tablespoon molasses 1 ½ teaspoon yellow mustard 1 ½ teaspoon Worcestershire sauce ¾ teaspoon smoked paprika ¾ teaspoon ground ancho chile pepper ½ teaspoon kosher salt ½ teaspoon dried oregano, crushed ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon ground cinnamon ⅛ teaspoon ground black pepper
Make ahead: Chill sauce up to 1 week. Bring to room temperature before serving.
