TOTAL TIME: 2 hr 15 min
Prep: 15 min
Inactive Prep: 2 hr
Cook: --
YIELD: about 2 1/2 cups
LEVEL: Easy

ingredients

  • 1/2 medium red onion, quartered
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
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Directions

Combine the olive oil, vinegar, sherry, lemon juice, parsley, basil, garlic, red onion, cilantro, and oregano in a food processor, and pulse until well blended. Cook's Note: Do not puree. Stir in the kosher salt, black pepper, and crushed red pepper.

Transfer the sauce to a nonreactive bowl, cover it with plastic wrap, and set it aside for at least 2 hours and up to 6 hours at room temperature. The sauce will keep in an airtight nonreactive container in the refrigerator for up to 3 days.
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