Ingredients:
| 1/2 Cup | Parsley, chopped |
| 1/2 Cup | Red Bell Pepper, chopped |
| 1/2 Cup | Cilantro, chopped |
| 4 Whole | Garlic Cloves |
| 1 tsp | Crushed Red Pepper |
| 1 Cup | INFUSED Baklouti Olive Oil |
| 1/4 Cup | Lemon or Lime Juice, fresh |
| 1/3 Cup | INFUSED Organic Red Wine Vinegar (or try Oregano White Balsamic or Jalapeno White Balsamic) |
| 1 tsp |
Dried Oregano |
| 1/2 tsp | Freshly Ground Black Pepper |
| To Taste | Sea Salt |
Directions:
Combine chopped parsley, cilantro, chopped bell pepper, chopped garlic, and crushed red pepper in blender.
Put mixture in bowl and add lemon/lime juice, INFUSED Organic Red Wine Vinegar, salt, pepper, and oregano.
Slowly whisk in
INFUSED Baklouti Olive Oil. Adjust seasoning to taste.
Note: INFUSED Baklouti Olive Oil is spicy, so if you want a milder taste try with one of these: Garlic Olive Oil, Persian Lime Olive Oil, or any of our non-flavored Ultra Premium Olive Oils.
Serve with steak, chicken or seafood and a topping or dipping sauce.
| 2 pounds | Assorted Heirloom Tomatoes, sliced 1/4" thick |
| 1 bunch | Fresh Cilantro, stemmed, washed, and dried |
| 4 stems | Green Onions, white portion only, chopped |
| 1 med (optional) | Jalapeno Pepper, seeded, chopped |
| 1/3 cup | INFUSED Garlic Olive Oil |
| 2 sm | Limes, juice of |
| 1 tsp | INFUSED Chardonnay Oak Smoked Sea Salt |
| To Taste | Freshly ground black pepper |
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