Raw Vegan Guatemalan Green Hot Sauce

Place all ingredients in the blender. Fill blender halfway up with water and emulsify ingredients until smooth.

Notes:
1. Make sure that you use the same amount of parsley and cilantro. Don’t use the stems—only the leaves.
2. You can always add more garlic and pepper to make it spicier. I made the recipe white-girl mild.
3. Make sure only to use fresh garlic.
4. If the sauce is too thin, just add more celery.
5. You can buy jarred chili pequin in Latin markets. These tiny peppers are insanely spicy, so use sparingly.
6. The vinegar is important to add because it preserves the sauce so that it will last for 1 month in the refrigerator.