This is a perfect accompaniment to fish and seafood and can double as a cold-salad dressing. For an interesting variation, add 2 to 3 tablespoons finely chopped cachucha (ají dulce) pepper or pimientos or 1/2 cup finely chopped tomatoes.
1/4 cup olive oil or 1/3 cup orange-and-rosemary oil
1 small onion, finely chopped
2 to 3 garlic cloves, minced
3 to 4 sprigs parsley or cilantro, finely chopped
1 large bay leaf
1 tbsp. fresh lime or lemon juice
1 to 2 tbsp. dry or sweet sherry or wine vinegar
1/3 tsp. salt
1/8 tsp. freshly ground black pepper
In a medium skillet, heat oil over medium heat. Add onion, garlic, parsley, and bay leaf and sauté 1 minute. Stir in lime or lemon juice, sherry or wine vinegar, salt, and pepper and sauté another 1 to 2 minutes, until onion is translucent. Remove bay leaf just before serving.