Rouxbe

• 1 1/2 tbsp Kosher salt
• 1/2 cup warm water
• 1 bunch flat-leaf parsley
• 4 cloves Fresh garlic
• 1/2 cup roasted red pepper
• 1/4 tsp cumin seeds
• 1 tbsp sweet paprika
• 1 tbsp dry oregano
• 1 1/2 tsp dried red pepper flakes
• 1/2 tsp freshly ground black pepper
• 1/4 cup white vinegar
• 1 tbsp red wine vinegar
• 1/2 cup Extra-virgin olive oil

In a medium-sized bowl, whisk the salt and warm water together to dissolve; set aside. In Spanish, this is called salmuera (salty water).

Remove the leaves from the parsley and finely chop. Mince the garlic. Small-dice the roasted red pepper. Using a mortar and pestle, grind the cumin. Measure the paprika, crushed oregano, red pepper flakes, black pepper, white vinegar, and red wine vinegar.

Once the salt has dissolved, combine all of the ingredients. Gently whisk in the olive oil.

Adjust the seasonings, if desired. Place in a clean jar with a tight-fitting lid and store in the refrigerator. Bring to room temperature before serving.

Related Drill-downs

• Mincing and Crushing Garlic
• Removing Leaves From Herbs
• What is a Mortar and Pestle?