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Easy to make. I cut down on the vinegar and added chipotle in adobo.
Fid Castaneda   •  5 Oct   •  Report
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large bunch of fresh Italian flat-leaf parsley, thick stems trimmed

handful of fresh cilantro leaves and stems

leaves from 2 to 3 stems of fresh oregano

6 cloves garlic, peeled

1 to 1-1/2 cups (237 to 355 mil) extra-virgin olive oil

1/2 cup (119 mil) red wine vinegar

1-1/2 teaspoons paprika

1 teaspoon salt

1/2 teaspoon freshly ground pepper

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