½cupFlat Leaf Parsley- Note: Curly parsley does not work for this recipe
2Hot peppers (fresh)- more or less to taste
½cupExtra Virgin Olive Oil
3tablespoonRed Wine Vinegar
1tablespoonDried Oregano- or 2 tablespoon fresh oregano
Salt and pepper to taste
Chop parsley, garlic and peppers and add to a bowl. Chop as finely or as coarsely as you desire.
Add dried oregano or chopped fresh oregano.
Add olive oil and vinegar.
Mix well and season with salt and pepper. Transfer to a mason jar or glass bottle.
Use right away or let it rest in the refrigerator for a day before using. Note: Oil may harden in the fridge. Let the jar or bottle rest on the counter for an hour before using so that the oil can liquify, if necessary.
This sauce can be kept in the refrigerator for up to a week but I promise you'll finish it before then!