Makes about 2 cups.
1 shallot, finely chopped
- Fresno, cayenne, or Serrano pepper, finely chopped (choose based on your preferred spice level)
- 4 garlic cloves, thinly sliced
- 1/2 cup sherry vinegar
- 1/2 cup coarsely chopped cilantro or flat leaf parsley
- 1/4 cup coarsely chopped oregano
- 3/4 cup olive oil
- 1 tbsp kosher salt
Combine shallots, pepper, garlic, herbs and salt in the bowl of the mortar, and pound with the pestle until the juices from the shallots begin to make the mixture a little wet.
Add olive oil and pummel for another minute. Add sherry vinegar and stir. Serve spooned over grilled veggies, steak, pizza, or whatever your heart desires.