- 4 garlic cloves, fine dice
- 2 bunches parsley, chopped
- 1 shallot, fine dice
- 1 fresno chili, finely diced
- ¾ cup (90ml) extra virgin olive oil
- 3 Tbsp (40g) red wine vinegar
- Kosher salt and pepper to taste
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Ingredients
Directions
- In a medium mixing bowl, combine parsley, garlic, shallot, fresno chile, vinegar, and olive oil.
- Stir well to combine and season with salt and pepper to taste.
- Transfer to a storage container and allow to sit for at least 1 hour.
