Adobo Verde Chili Sauce

I got this recipe from one of my favorite chefs, Rick Bayless.  I love the freshness of the sauce, and the versatility of the sauce.  You can put it on anything, tacos, burritos, eggs, taquitos, salad, any meat, shrimp  or just dip some tortilla chips in it.  The  original recipe uses this sauce on shrimp tacos, and the ingredients were: corn tortillas, sauteed shrimp, cojita cheese and Adobo Verde Chili Sauce.  Delicious!  But, we didn't really understand the true value of the sauce itself until I started experimenting with leftovers, it's just so tasty!  The spiciness of this sauce depends on your personal preference.  The original recipe calls for 4-5 serrano chilies.  Serrano chiles are about three times hotter than jalapeno's.  I decided to use a combination of both jalapeno's and serranos, because I haven't embraced the super spice yet.

Adobo Verde Chili Sauce

2 whole cloves garlic
3 jalapeno chiles
2 serrano chiles
2 cups loosely packed, roughly chopped cilantro, stems removed
2 cups loosely packed, roughly chopped parsley, stems removed
1 cup olive oil
salt

1.  In a large skillet over medium high heat, lay the garlic and the chiles, and cook until the chiles are very soft and browned, about 10 minutes.  Remove from heat, and let cool slightly.  Place garlic in blender or food processor.  Carefully slice chiles in half and scrape out seeds.  Roughly chop chiles and add to blender or food processor with garlic.  (OR, use your best judgement and add a few seeds to the blender as well.)
2.  Add the cilantro, parsley, olive oil and salt to the blender with the chiles and garlic.  Process or blend everything in the blender until the sauce is smooth and looks like pesto.
3.  Serve with anything you'd like!