South American, punchy oil-based salsa, perfect with grilled meats and fish
Ingredients
large bunch parsley (approx 130g) finely chopped
120ml good quality extra virgin olive oil
3-4 cloves garlic, finely chopped (not minced)
1-2 small red chilies, seeds in depending how hot you like it! Again, finely chopped
2 tbsp red wine vinegar
1 tsp dried oregano
1 tsp maldon salt (flaked salt or good quality sea salt)
1/2 tsp freshly ground black pepper
Method
Mix all of the ingredients together in a bowl and leave to infuse for 1 – 2 hours ideally. That’s it!
Serve with grilled meats, fish and/or veg. Will keep in an airtight container in the fridge for several days. Bring to room temperature to serve again.
