1/2 cup distilled white vinegar
2 jalapenos, roughly chopped
8 cloves garlic
2 ground bay leaves
1 cup finely freshly chopped italian parsley
1/4 cup freshly chopped oregano
1/2 cup extra-virgin olive oil
1/2 cup finely chopped red onion & scallions
10 grams of kosher salt (approx. 1 tbs of Diamond Crystal, but density varies by brand so go by weight)
Blend and combine vinegar, jalapeño, garlic, salt, and bay leaves until puree. Transfer to a bowl and add the chopped parsley, oregano, and onion. Now add in the olive oil (don't use a processor here or the mixture will become emulsified and cloudy) Mix thoroughly and set aside for 48-72 hours.
