Summary

Ingredients

• 1 bunch parsley, smooth
• 1 medium onion (s)
• 3 clove (s) garlic
• 0.5 ½ bell pepper (s), red
• 1 teaspoon oregano, dried
• 1 teaspoon thyme, dried
• 1 teaspoon, heaped paprika powder, noble sweet
• 2 bay leaves
• 2 teaspoons sea salt, coarse
• Chilli flakes, hot or chilli powder
• 75 ml red wine vinegar
• 75 ml water
• 150 ml olive oil

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Instructions

1. Finely chop the parsley leaves with the garlic and onion. Crumble the bay leaves finely, put them in the mortar together with the sea salt and crush them.
2. Mix all spices and herbs with the vinegar and water and let steep for 30 minutes. Then add the olive oil and stir well.
3. Fill the sauce into a glass with a screw cap and let it stand in a dark and cool place for a good week. The sauce must be covered in liquid. If necessary, add a little more oil.
4. The sauce also tastes good freshly prepared, but only develops its intense taste after a few days.