Place the peppers on a hot grill or under a broiler. Cook, turning occasionally, until charred on all sides.

Place in a plastic bag and seal. Let steam for 5 minutes.

Remove from the bag. Peel off the skin; remove the stems and seeds.

In a food processor or blender, chop the peppers, parsley and garlic. Add in the remaining ingredients and pulse, until smooth.

Use as a marinade or serve alongside steak, shrimp or chicken with orange zest and cotija cheese.