INGREDIENTS
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1 pound Celery (peeled and sliced thin)
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2 Jalapeno (sliced into thin rings)
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1 Fresno Chile (sliced into thin rings)
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2 cloves Garlic (minced)
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1 small Red Onion (sliced thin)
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1 teaspoon Ancho Chile Powder
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1 teaspoon Salt
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1 teaspoon Freshly Ground Black Pepper
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1 tablespoon Toasted Coriander Seed
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1/4 cup Flat-Leaf Parsley (chopped)
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4 ounce Red Wine Vinegar
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4 ounce Extra Virgin Olive Oil