This Latin American sauce likely originated in Nicaragua, but is now served everywhere in the region.

1 tablespoon chopped garlic

2 cups packed Italian parsley leaves

¼ cup red-wine vinegar

1 teaspoon chili flakes

1 teaspoon dried oregano

½ cup olive oil

Salt and freshly ground pepper

Place garlic, parsley, red-wine vinegar, chili flakes and oregano in a food processor and process until chunky. With machine running, slowly add oil through the feeder tube until mixture has emulsified. Season with salt and pepper to taste.