The first step in this el pollo loco green salsa recipe is to cut the vegetables. You can save the seeds and add them to the salsa if you want more of a kick. However, discard the jalapeno pit. Add the vegetables to the food processor first and blend until smooth, but without the texture of liquid.
After the vegetable mixture is blended/processed, add the rest of the ingredients and process them. This step should take less then five minutes. Make sure that the salsa mixture is thick and like liquid. It should not be smooth or sticky like a paste.
Since the ingredients do use perishable items like vegetables, it is important to properly store the salsa. You should choose containers that have a tight lid. If your containers do not have a tight lid, air can get inside the container and spoil the salsa fast.
For this step, you can use a spoon or a funnel to pour the salsa into containers. You can also use the salsa immediately in a dish or as a side with chips/tortillas.