1 bunch parsley (or cilantro)

3 large cloves garlic

3 Tbsp red wine vinegar

2-3 chile de arbol, seeds removed (or 1 Tbsp red pepper flakes)

1 Tbsp dried oregano

1/2 cup good quality olive oil

Salt and pepper, to taste

The right way to do this is to do all of the chopping by hand and then mix in the wet ingredients last. This takes time but is absolutely worth it and delivers a vastly superior finished product.

I rough chop the bunch of parsley, and then focus on chopping down the garlic and the peppers. Keep folding the larger pieces of parsley into the center while you do this. Focusing on this, by the time you get everything down to manageable bits the parsley will be the perfect size.

If you absolutely must, the way to cheat and speed things up is to rough chop everything, add it to a food processor, add the vinegar, chop down to the desired size of chunks and then add the oil. Avoid processing the oil too much or it will emulsify. But I highly recommend you avoid thisall together and hand chop.

The other key here is the olive oil. It has to be a high quality oil. Don’t skip out here. It will be very much worth the extra money.