Ingredients
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1 shallot, minced
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2 cloves garlic, minced
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1 red jalapeño, minced (Note that the seeds and membranes are where the heat is in peppers. You can adjust the heat by removing or reducing the amount you use. Green jalapeño is fine as well, I like the red color against all the green.)
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4 tbsp. red wine vinegar
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½ tsp. sea salt
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½ cup parsley, finely chopped
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½ cup cilantro, finely chopped
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¼ cup oregano, finely chopped
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¾ to 1 cup McEvoy Ranch Jalapeño Olive Oil
Instructions
Mix shallot, chile, garlic, vinegar and salt and let marinate for ½ hour.
Add chopped herbs and whisk in Olive Oil.
Serve over grilled meat, fish, or vegetables
