Ingredients:

  • 1 cup (60g) Fresh Italian Flat-Leaf Parsley, stems removed
  • 2 tbsp (4g) Fresh Oregano leaves
  • 4 cloves Garlic, peeled and smashed
  • 1 large Shallot, roughly chopped
  • 1/2 cup (120g) Roasted Red Peppers, drained
  • 1 tbsp (7g) Smoked Paprika (Pimentón de la Vera)
  • 1.5 tsp (8g) Chipotle in Adobo sauce
  • 1 tsp (2g) Crushed Red Pepper Flakes
  • 1/2 cup (120ml) Extra Virgin Olive Oil
  • 1/4 cup (60ml) Red Wine Vinegar
  • 1 tsp (6g) Coarse Kosher Salt
  • 1/2 tsp (1g) Freshly cracked Black Pepper

Instructions:

  1. Mince the 1 cup Fresh Italian Flat Leaf Parsley. Note: Chop until fine but still distinct, avoiding a pulverized texture.
  2. Finely chop the 2 tbsp Fresh Oregano leaves.
  3. Mince the 4 cloves Garlic and 1 large Shallot until they form a fine, aromatic paste.
  4. Dice the 1/2 cup Roasted Red Peppers into tiny cubes until they resemble small jewels.
  5. Combine all chopped vegetables and herbs in a medium glass bowl.
  6. Whisk in 1 tbsp Smoked Paprika and 1.5 tsp Chipotle in Adobo.
  7. Add 1 tsp Crushed Red Pepper Flakes, 1 tsp Coarse Kosher Salt, and 1/2 tsp Black Pepper.
  8. Pour in 1/4 cup Red Wine Vinegar until the solids are fully submerged.
  9. Slowly stream in 1/2 cup Extra Virgin Olive Oil while stirring gently.
  10. Let the mixture rest at room temperature for 30 minutes until the oil turns a deep crimson.