Traditionally served with grilled offal, this simple sauce is great on beef, chicken, pork, fish and vegetables. It is best eaten soon after it is made.
3 garlic cloves
½ tsp dried chilli flakes
½ large brown onion
1 cup flat-leaf parsley leaves
1 cup coriander leaves
2 tbsp marjoram leaves
juice of 1 lime
100ml-200ml extra virgin olive oil
1 tbsp red wine vinegar
Pound garlic, chilli and a big pinch of sea salt in a mortar and pestle. Remove to a bowl.
Finely dice onion and finely chop parsley, coriander and marjoram.
Add to garlic mixture with remaining ingredients.
Check seasoning and serve with barbecued chicken or grilled meat.