Argentinian herb and chilli salsa great served with steak or as a dipping sauce.
Puree the oil, vinegar, garlic, anchovies, chilli flakes, sugar, mint, coriander and parsley leaves, lemon zest and juice in a blender until smooth then pour into a bowl. Finely chop the shallot and add to the bowl. Season to taste.
«You can vary the herbs/spices in this depending on what you are serving it with. It'll keep for up to a week in an airtight container in the fridge. »