1½ cups white onion, small diced
1 cup red bell pepper, seeded, small diced
1 cup green bell pepper, seeded, small diced
1 cup distilled white vinegar
2 cloves garlic, grated on a microplane
1 teaspoon dried oregano
1 cup finely chopped Italian parley
¾ cup extra virgin olive oil
½ cup neutral oil, like canola
salt, to taste
Stir together all ingredients in a large bowl. Season to taste with salt. Store covered in the refrigerator. This sauce is even better the next day after it sits.
This sauce is great with grilled meats or vegetables. We even use as a dipping sauce for beef empanadas at our restaurant.