Recipe by threeovens
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
Directions See How It's Made
- 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.