2 tsp dried Mexican oregano (if unavailable, use epazote or regular dried oregano instead)
1 bunch parsley
1 bunch oregano leaves
2 long red chillies
Sea salt flakes and freshly-ground black pepper
Combine the oil, vinegar, garlic, zest and dried oregano in a bowl and whisk well. Stand for 30 minutes. Finely chop the herbs and mix in. Seed and finely dice the chillies, then fold in. Season with salt and pepper.