Ingredients
- ½ cup boiling water
- 1 teaspoon kosher salt
- ½ cup finely chopped fresh parsley leaves
- ½ cup finely chopped fresh cilantro leaves
- ¼ cup red wine vinegar
- ¼ cup extra-virgin olive oil 1 shallot finely chopped
- 8 to 10 fresh mint leaves finely chopped
- 1 garlic clove finely chopped or mashed to a paste 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes or 1 fresh red chile, such as Anaheim or finger, finely chopped 1 teaspoon smoked Spanish paprika
Instructions
- IN a medium bowl, combine the boiling water and the salt. Stir until the salt has dissolved, about 30 seconds, and let the water cool to room temperature.
- ADD the parsley, cilantro, vinegar, olive oil, shallot, mint, garlic, oregano, red pepper flakes, and paprika and stir to combine. Transfer to a mason jar, cover, and refrigerate for up to 2 weeks. If you do refrigerate the sauce to use later, let it come to room temperature before serving, as the olive oil will have solidified a bit.
- Note: You could make the whole thing right in the mason jar. The glass used to make canning jars is tempered, so the boiling water won’t be an issue.
