900gm parsley minced

    35gm chilli flakes

    60gm garlic, chopped

    30gm dry oregano

    1tsp olive oil

    80gm white vinegar

    50gm salt

    2tsp pepper

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Ingredient Substitution Guide


1. Combine the herbs (parsley and dry oregano) in a bowl and add the garlic, chilli flakes, white vinegar and salt.

2. Add the oil in a thin stream little by little, and season with pepper. Taste and add a little extra vinegar or dried chilli if needed.

3. Cover and set aside for at least 30 minutes. This will allow the flavours to set in.

4. Serve as a dip or spread on meat.

Note: It is best advised to eat it the day it's made. Leftover sauce can be stored in the fridge for a maximum of 2 days.