Feel free to use your favourite vinegar in this. The important thing is that it’s good quality and not too acidic. For white, I like sauvignon blanc or rice wine vinegar. Sherry vinegar is good too, but use a little less as it is strong. If using red vinegar, go for a sweet cabernet sauvignon.
Chop the herbs and put them in a bowl with the garlic, onion and chilli and combine well. Stir in the olive oil and vinegar, then season to taste with salt.
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