This dipping sauce is great on the kofta meatballs posted last week.

In a food processor, chop the leaves of 3/4 a bunch of parsley, 15 mint leaves, 2 teaspoons minced garlic, 3 medium shallots and 1 teaspoon crushed red pepper flakes. After everything is well diced, spoon into a bowl and whisk in 1/4 cup extra virgin olive oil, 1/2 cup red wine vinegar, and 1 teaspoon kosher salt.

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