Cook Time: 15 minutes
Servings: 6-8
Ingredients
5 tbsp extra virgin olive oil
1 tbsp red wine vinegar
½ lime, juiced
½ tsp Dijon mustard
¼ tsp red pepper flakes
½ tsp onion powder
½ tsp garlic powder
½ tsp coarse sea salt
Cracked black pepper, 10 turns
2 tbsp *parsley, chopped
2 cloves garlic, chopped
1 tbsp yellow onion, chopped
1 jalapeño, chopped
Instructions
Whisk: 5 minutes
1. Add the oil, vinegar, lime juice, Dijon, red pepper flakes, onion powder, garlic powder, salt, and pepper to a bowl and whisk together.
Chop and Mix: 10 minutes
2. Finely chop the *parsley, garlic, onion, and jalapeño (leave seeds if you like spice) and whisk together with the liquid mixture.
3. Store in the refrigerator to combine flavors. Remove from refrigerator 15-30 minutes before using to soften oil. Use as a spread on a sandwich, dip with bread, or drizzle on grilled chicken or steak.
*Substitute the parsley with another leafy herb on hand (chives, cilantro, or oregano).
