Makes ~2 cups
- 1 large shallot, minced
- 1 tablespoon sherry vinegar
- 1 large clove of garlic, minced
- 1 bunch parsley, finely chopped
- 1 bunch cilantro, finely chopped
- 1 pinch of red chile flakes
- 2 tablespoons capers, roughly chopped
- Zest of 1 lemon (optional)
- 1 cup of good, extra virgin olive oil
- Sea salt & black pepper
Place shallots and sherry vinegar in a medium jar, stir, and set aside to soak for 15 minutes. Drain the vinegar (we think this gives just the right amount of acidity) and reserve (in case you want to add it back in), then add the rest of the ingredients to the jar and stir well. Add a nice pinch of salt and a couple grinds of pepper. Stir again and taste: You’re looking for a balance of acid, salinity, and herby freshness. If it tastes too harsh, add a few more splashes of olive oil. If you want it punchier, add a bit of the vinegar back in. It’ll keep in your fridge for a couple of weeks, but the chances of it lasting that long are slim!
Recipe courtesy of Botanicmag.com.
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