This goes very well with both meat and fish, and can be scaled up, just keep the oil-vinegar in a 2:1 ratio. Keeps for 1-2 days in the refrigerator. Allow to come to room temperature before serving.
Makes enough for 4-6 people
INGREDIENTS
- parsley, fresh .75 packed cup/180mL/21g
- cilantro/coriander, fresh .25 cup/60ml/7g
- oregano, fresh: 1-2 Tb
- red chili: 1/2 (or adjust to your heat preference)
- garlic: 4 cloves
- olive oil: .5 cup/120mL
- red wine vinegar: .25 cup/60mL
- salt: .5 tsp
STEPS
- Finely chop the parsley, cilantro, and oregano. Mince the red chili. Mince the garlic.
- Add the olive oil, vinegar, salt and ingredients from Step 1 to a container with a lid and shake well to combine.
- Ideally allow to rest for an hour but it can be used immediately. If the mixture has rested, shake again to combine well.