Ingredients:

  • 1 large bunch (approx. 2 cups / 60g) fresh flat-leaf parsley, stems removed and finely chopped
  • 1/2 cup (15g) fresh cilantro, finely chopped
  • 4 cloves (approx. 20g) garlic, minced
  • 2 tablespoons (30ml) red wine vinegar
  • 1 small Fresno chili, minced
  • 1 small (30g) shallot, finely minced
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 teaspoon (2g) dried oregano
  • 1 teaspoon (6g) kosher salt
  • 1/2 teaspoon (1g) black pepper

Instructions:

  1. Mince the aromatics. Finely mince the 4 cloves of garlic and the small shallot. Try to get them as uniform as possible so nobody gets a giant chunk of raw garlic.
  2. Start the acid bloom. In your glass mixing bowl, combine the minced garlic, shallots, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and 1 teaspoon of kosher salt.
  3. Wait for the reaction. Stir the mixture and let it sit for 5 to 10 minutes. Note: This is the most important step; the vinegar actually cooks the raw bite out of the garlic.
  4. Prep the herbs. While the aromatics soak, hand chop the parsley and cilantro. You want a rustic confetti consistency, not a dust. Stop when the herbs look vibrant and flaky.
  5. Core the chili. Mince the Fresno chili. If you want it spicy, keep the seeds; for a milder sauce, scrape them out first.
  6. Combine the base. Add the chopped herbs and the minced chili into the bowl with the vinegar and aromatics.
  7. Add the oil. Pour in the 1/2 cup of extra virgin olive oil and the 1/2 teaspoon of black pepper.
  8. Whisk gently. Use a fork to stir everything together until the oil thoroughly coats every piece of herb.
  9. The final rest. Let the sauce sit at room temperature for at least 20 minutes before you even think about serving it.
  10. Taste and adjust. Give it one last stir. If it feels too sharp, add a tiny splash more oil. If it’s flat, a pinch more salt.