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Ingredients
- 300g parsley, chopped
- 2 large bulbs garlic, chopped
- 100g dried oregano
- 50-100g dried chilli flakes (depending on spice level)
- Salmuera: 500ml water and 10g salt
- 300ml red wine vinegar
- Finish with sunflower/olive oil
- Hydrate all the dry ingredients with the salmuera and vinegar, allow it to rest for one hour.
- After one hour, add the oil, mix thoroughly, store in a jar, cover the top with a little more oil and refrigerate.
- It will keep for 2-3 months in the fridge, top up with more ingredients over time.
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