Step 1

Set a dry skillet over medium heat. Lay in the unpeeled garlic cloves and chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic.

Step 2

Cool until handleable, then slip the skins off the garlic, pull stems off the chiles and roughly chop (no need to remove the seeds.)

Step 3

Place garlic and chiles in a food processor along with the cilantro (about 1 cup if packed), parsley (about 1 cup if packed), the oil, and the salt.

Step 4

Process until nearly smooth (it will be pasty.) Taste and adjust salt as needed.

Step 5

Scrape into a storage container and refrigerate until serving time.