- 5 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 dl fresh parsley, finely chopped
- 3 - 4 garlic cloves, finely chopped
- 1 tsp oregano
- 1 tsp ground correander
- 1 red chili
- 1 tsp lemon juice
- 1 tsp salt
- Finely chop the parsley and the garlic and add to a bowl. Remove the seeds from the red chili and finely chop and add to the bowl.
- Add the remaining ingredients and stir.
- Cover the bowl and let rest for a few hours or overnight.
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