1 medium onion, roughly chopped
2 green sweet peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic
½ bunch fresh parsley leaves
½ bunch fresh cilantro leaves
1/3 cup red wine vinegar
1 tablespoon salt or to taste
¼ teaspoon black pepper
1 cup vegetable oil
1. Put all but the vegetable oil in a food processor and process until mostly smooth. Add the oil in a stream with the processor running until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Refrigerate up to 1 week. Use on anything. It's handy in a squirt bottle.
Adapted from Take This Dish and Twist It (Meredith, 2008)