Sort of sounds like a take on the Italian salsa verde. I’d do some research on whether or not fried garlic will prevent botcolism from forming. It’s a risk when making garlic infused oil. The other thing I’d worry about is the less sturdy greens wilting.
You might want to look into he European red pepper sauces likes Mojo Pican, Hungarian ajivar, or romanesco for inspiration.
Good luck and I hope you make something delicious.
I wish I had a friend who could just be there while I tried to get it set up. Honestly, I’d peroxide pizza, beer, and video games just so I don’t collapse in a mess of confusion and self doubt when something goes wrong. I don’t mind doing the work, but I don’t know if I have the patience to figure it all out.