3tablespoonsextra virgin olive oil, plus more if needed (see notes)
1tablespoonred wine vinegar
1/2teaspoondried oregano
Dash of hot sauce
1/4teaspoonsalt
Freshly ground black pepper
Instructions
Add the parsley, cilantro, garlic, olive oil, vinegar, oregano, hot sauce, salt and a few grinds of black pepper to the work bowl of a food processor and pulse until the mixture is finely chopped.
Taste and adjust the seasonings, add a little more olive oil if desired and pulse to combine. Transfer to a serving bowl and use as desired.
Store in the refrigerator in a tightly covered container for up to 2 days. Bring to room temperature before serving.
Tips for Making This Recipe
In an effort to keep the fat and calories in check, this recipe uses less olive oil than most. Depending on how you plan to use the sauce, feel free to add more as needed.