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- 60 g red wine vinegar
- 160 g extra virgin olive oil
- 1 tsp sea salt
- 1 - 2 garlic cloves
- 180 g red onion, cut into quarters
- 1 fresh jalapeño chilli, trimmed and cut into halves
- 2 - 3 bunches fresh coriander (approx. 80 g), stalks and leaves only
- 2 sprigs fresh flat-leaf parsley, stalks and leaves
- 2 tbsp fresh oregano
- per 1 portion
- 300 kJ / 71.4 kcal
- 0.4 g
- 0.8 g
- 7.4 g
- Saturated fat
- 1.1 g
- 0.9 g
- 103.6 mg
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