1green hot pepper such as jalapeño - stem and seeds removed
Handful parsley - optional
1teaspoonapple cider vinegar
Put the pepper, garlic, cilantro and parsley on a cutting board and chop as fine as possible. Put in a jar and cover with olive oil. Add the vinegar and salt and mix. Seal and store in the fridge up to a week.
*you can make it with both cilantro and parsley or either one of them.