Prep 1 hr
Cook 0 mins
This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion.
- 2 garlic cloves, finely minced
- 4.92 ml coarse salt
- 118.29 ml fresh parsley, chopped (about 1 small bunch)
- 59.14 ml water
- 2 green onions, finely chopped
- 14.79 ml red pepper, finely diced
- 14.79 ml dried oregano
- 14.79 ml paprika
- 4.92 ml bay leaf, very small flakes (laurel)
- 4.92 ml fresh ground black pepper
- 59.14 ml red wine vinegar
- 59.14 ml olive oil
- Sprinkle salt on garlic and mash to form a paste. This can be done in a mortar and pestle or on a cutting board with the side of a knife.
- In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.
- Add vinegar to bowl and let sit another 30 minutes.
- Add oil, cover, and refrigerate overnight to allow flavors to develop.
Super quick to put together and an AMAZING marinade, dip, salad dressing and, if diluted with a little more water and a bit more olive oil, a great soup!!
There was enough of this for two meals, so my family had this last night and this afternoon. I really enjoyed this on baked potatoes, and was especially good with baked chicken, and the minute steak we had last night. It also refrigerates very well, and it tastes better several hours later.
Great! Added to burgers and it was awesome. Have a ton of it, so will make some flank steak and utilize the rest. Thank you!