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This recipe was uploaded by baytree
As it also goes well with rice and veggies, you won’t find too much left over if you serve this at a BBQ. At
Add the parsley or cilantro, and the oregano leaves and pulse briefly, until the mix is finely blended but NOT puréed.
Add the olive oil, lime juice, vinegar and stir.
Season with salt and red pepper flakes to taste.
Store in the refrigerator until ready to serve.