INGREDIENTS
1/2
bunch of parsley, about ½ cup finely chopped
2 tbsp
finely chopped fresh oregano
4
garlic cloves, crushed
1/2 cup
finely diced or minced green onions
1
small red chili pepper (red Fresno or red Korean), deveined, seeds removed and finely diced ( can be replaced with 1-2 teaspoons of chili pepper flakes) – adjust more or less based on your preference and heat tolerance
2 tbsp
red wine vinegar
1 tbsp
fresh lemon juice
1/2 cup
oil (I prefer to use olive oil even though it's not the traditional Argentinean choice)
Salt and pepper