Argentine Red Sauce and Marinade
photo by magpie diner
- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
1 cup
ingredients
- 118.29 ml sherry wine vinegar or 118.29 ml red wine vinegar
- 59.14 ml extra virgin olive oil
- 44.37 ml fresh parsley, minced
- 3 garlic cloves, minced
- 19.71 ml paprika
- 4.92 ml ground cumin
- 2.46 ml salt
- 2.46 ml pepper
- 1.23 ml cayenne pepper
directions
- Whisk all ingredients together in a bowl.
- May be refrigerated in an airtight container for 1 week.
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Reviews
-
Really good! I made the marinade a day in advance. And then I left some tofu to marinade in it for another day. It was really good! I boiled up the remaining marinade and drizzeld it over top. I guess I didn't need to boil the sauce up since I was only marinading tofu. Very tasty and quick to put together. Thanks Dreamer! made during ZWT7.
-
Oh My! Oh My! This marinade is so good! I was out of red wine vinegar (go figure!) so I used half balsamic and half sherry (not vinegar) - the result was unbelievably fabulous! The ribeyes were so tasty! I served this with recipe #306864 and made it for the South and Central American Challenge for the Zaar World Tour 4. Whine and Cheese. Thank you so much Dreamer! This is a definite keeper!
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