Roasted Jalapeno Chimichurri Sauce

2 cups finely chopped cilantro leaves

2 cups finely chopped parsley leaves

2 jalapeno chiles, roasted and peeled

2 garlic cloves

3 tablespoons fresh lime juice

3 tablespoons dry red wine

1 tablespoon red wine vinegar

1/2 cup olive oil

2 tablespoons water

Salt and pepper to taste

Combine all in the bowl of a food processor or blender and pulse until not quite smooth. Store in refrigerator but tastes best at room temperature.