Yield

About ¾–1 cup (serves 4–6)

Time

10–15 minutes prep + 15–20 minutes rest

Ingredients

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1 cup fresh cilantro, finely chopped (tender stems OK)

2 tbsp fresh parsley, finely chopped (optional for balance)

3 cloves garlic, minced

¼ cup finely diced red onion

1 small jalapeño, finely minced (seeds removed for mild, keep for heat)

½ cup olive oil

2 tbsp red wine vinegar

1–2 tbsp fresh lime juice (to taste)

½ tsp red pepper flakes (optional, adjust to heat preference)

½ tsp ground cumin (optional, great with grilled beef)

Salt & black pepper, to taste

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Instructions

1. Finely chop cilantro (and parsley if using).

2. Add garlic, red onion, jalapeño, red pepper flakes, cumin, salt, and pepper.

3. Stir in olive oil, red wine vinegar, and lime juice.

4. Let sit 15–20 minutes before serving so the onion softens and flavors meld.

Recommendations & Tips

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For your sweet-leaning taste: add ½–1 tsp honey or a small splash of orange juice to balance the onion + heat.

Mellow the onion: if you want less bite, rinse diced red onion in cold water and drain before adding.

Heat control: start with half the jalapeño, taste, then add more.

Best texture: hand-chop instead of blending—keeps it fresh and not pasty.

Make ahead: 1–2 hours ahead is ideal; it gets even better as it sits.

Serving tip: use as a finishing sauce over sliced carne asada—not as a marinade.

Storage: refrigerate up to 3 days; bring to room temp and stir before serving.

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Optional Add-Ons

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Finely diced shallot for extra depth

Extra lime zest for brightness

Splash of apple cider vinegar for a slightly fruitier tang

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Ways to Use

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Spoon over grilled carne asada

Load into tacos with onions + cotija

Drizzle over roasted potatoes or grilled veggies

Serve with warm, crusty bread

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