Shared by Letlhogonolo Sentsima known fondly as “Chef TG”
Resident Executive Chef at Selinda Camp, Botswana
Ingredients
- 1 red chillies, seeds removed & finely diced
- 50g coriander, chopped
- 100g flat-leaf parsley, chopped
- 50g mint, chopped
- 30g chives, chopped
- 1 tbsp dried oregano
- 1 ea lemon, zested
- 100ml red wine vinegar
- 500ml EVOO
Method
- Mix all the ingredients together in a large mixing bowl and combine well.
- Check for seasoning. Store in a clean, sealed container
YIELD: 1,086L
REMEMBER TO SEASON YOUR FOOD CORRECTLY. LABEL AND DATE YOUR PRODUCT IN A CLEAN CONTAINER
