The Cookbook | Crites Family Stuff

Recipe

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Served at a family reunion at Janette's in Mexico.

.50.0416666666667 bunch flat leaved parsley very finely chopped - any parsley will do
10.0833333333333 bunch cilantro very finely chopped
10.0833333333333 bunch basil very finely chopped
10.0833333333333 shallot minced
30.25 cloves garlic minced
30.25 pepperoncini very finely chopped
.50.0416666666667 cup brine
.50.0416666666667 red bell pepper very finely chopped
.50.0416666666667 red onion very finely chopped
20.166666666667 cups olive oil
10.0833333333333 tbsp red-wine vinegar
Salt and pepper

With the vegetables use only the leaves and as little stem as possible. In a medium bowl combine all ingredients. Shake and let set at room temperature for 2 hours. Refrigerate after using. Will keep up to a week or so.
This recipe is good on more than just bread. Good on sauted chicken, as a drizzle on roasted veggies, baked potatoes, sandwiches, and as a salad dressing. Jim even likes it drizzled on scrambled eggs.