1 shallot finely chopped
1 spicy red fresh chili pepper
3 garlic cloves minced
1/2 cup red wine vinegar
1/2 cup finely chopped cilantro (Chinese Parsley)
1/4 cup finely chopped English parsley
2 Tablespoons chopped Oregano
3/4 cup extra virgin olive oil
Mince and chop all vegetables and herbs
Mix all ingredients together and refrigerate for 24 hours to let flavors meld.
Serve as a sauce to grilled meats or as a garnish anywhere anytime.
If you do not have fresh oregano, use 2 teaspoons dried.
This sauce is great for low-fat dieters, especially PSMF -- just omit the olive oil and bring calories down to just 14 a serving.
Calories 132, Fat 14 grams, Protein 1 grams, Carbs 3 grams, Fiber 1 grams