Ingredients
1 cup coarsely chopped fresh garlic
1/2 cup coarsely chopped fresh oregano leaves
1/4 cup coarsely chopped parsley
2 tablespoons achiote paste or ground annatto seed (available at spice markets or Latin food stores)
2 red serrano chilies, finely chopped
1/4 cup red-wine vinegar
1 cup olive oil
Preparation
Mix together all ingredients and refrigerate, tightly sealed, for a week before use.
