3 bunches flat leaf parsley

1/2 bunch cilantro

1 tbsp dried oregano

2 each red fresno pepper

1 each red bell pepper

2 each Spanish onion

4 cloves garlic

2 oz extra virgin olive oil

6 oz  Fine Brine

3 tbsp burnt onion jam

3 each Calabrian chilis

4 large red onions, sliced into 1/4 rings

1 cup balsamic vinegar

Finely chop the cilantro and parsley, set aside

Brunoise the red fresno pepper, red bell pepper, Spanish onion, Calabrian Chilis and garlic

All prepped ingredients, plus oregano and onion jam in a bowl and mixed until combined

Add olive oil and Fine Brine until smooth

Season to taste

Burnt Onion Jam (instructions below)

Burn the red onions on a grill or in the broiler until charred completely (about 8 minutes)

Chop the burnt onions into a fine paste adding the vinegar in small amounts