Ingredients
1/2 cup fresh parsley
1/4 cup cilantro
1/4 cup oregano
1/4 cup finely diced red onion
4 cloves garlic — Minced (I use a garlic crusher)
1 medium heat red chili pepper (jalapeño also good) chopped finely as possible
4 tbsp lemon juice
1/4 cup red wine vinegar
3/4 cup EVOO
1/2 tbsp black pepper
1 teaspoon salt (I use my smoked salt)
2tbsp mixed dried woodland mushrooms, blitzed to a fine powder (Optional)
8x anchovy fillets, squeezed through garlic crusher (optional)
Instructions
If wanting a rough, textured sauce with larger pieces (recommended):
Combine the onion, garlic, chili, salt, pepper and — if using — dried mushrooms and anchovy’s, then add to the red wine vinegar and lemon juice in a large bowl.
Leave to stand at least 5 minutes. This allows them to soak up some of the liquid before being coated in oil.
Roughly chop the parsley, cilantro and oregano to desired size and add to the mixture above.
Pour in the extra virgin olive oil and mix well with a fork.
If wanting a smooth sauce:
Combine all ingredients except for the herbs and blend until smooth.
Add all herbs into the food processor and blend to the desired consistency.