Tip: To peel garlic, place the flat side of your knife on top of each clove and smash it with your palm. The skin should easily separate from the flesh.
1 bunch flat-leaf parsley, leaves only, finely chopped
1⁄2 of a large head garlic, separated into cloves, peeled and finely minced
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1⁄2 cup red wine vinegar
1⁄2 cup extra-virgin olive oil
Salt and black pepper, to taste
Adapted from Gran Cocina Latina [1]by Maricel Presilla. Istock photo
Links
[1] https://oldwayspt.org/shop/books/search?keys=maricel&items_per_page=12