2 cups loosely packed parsley, coarsely chopped
1 small clove garlic, minced
1/2 cup rice vinegar or white wine vinegar
Combine parsley, garlic and salt to taste in a small bowl and stir in vinegar. Add water a tablespoon at a time and taste; acidity should be tolerable and mixture quite thin. Let the sauce rest for 10 to 30 minutes before serving. Stir again right before serving. Use the same day: this sauce does not keep well, even when refrigerated.