Karen's Robust Roasted Poblano Chimichurri - A Zest for Life

Ingredients

• 1/3 cup fresh flat leaf parsley (washed, dried, coarsely chopped)
• 2 tablespoons fresh mint leaves (washed, dried, coarsely chopped)
• 1/3 cup poblano peppers (roasted, skins removed; coarsely chopped )
• 1 1/2 teaspoons garlic (peeled and minced (use more if you like very garlicky))
• 1/2 teaspoon lemon rind (white pith removed, minced )
• 2 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon red chili flakes (I use Sichuan Chiles)
• 1/4 teaspoon sea salt