This spicy sauce tops the adobo chicken that is a favorite at Jimmy's Bronx Cafe in New York City. The recipe was shared with us by the restaurant's owner, Jimmy Rodriguez.
In a medium bowl, combine parsley, cilantro, shallot, garlic, pepperoncini peppers and brine, red pepper, onion, and oil. Season with salt and pepper. Stir in red wine vinegar. Cover, and set aside at room temperature for 2 hours.
The sauce can be stored in the refrigerator, covered, for up to 5 days.