Recipe by Cristina Barry
Great Argentinian sauce, simply drizzle over grilled or roasted meats, fish or chicken. Also good on tomatoes or sandwiches. Instead of red wine vinegar, alternates include oregano-chile-garlick vinegar or Mediterranean vinegar.
- 6 -8 garlic cloves, minced
- 2 cups parsley, tightly packed (italian)
- 1⁄2 cup cilantro, tightly packed
- 3 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons rosemary, fresh and chopped
- 2 bay leaves
- 1 teaspoon whole black peppercorn
- 1⁄2 teaspoon dry crushed red pepper
- 3⁄4 cup red wine vinegar
- 1 tablespoon water
- 3⁄4 cup olive oil
- 1⁄2 teaspoon salt
Directions See How It's Made
- In a food processor or blender, grind the garlic and the herbs.
- Grind the bay and the peppercorns in a spice grinder, add to the herb mixture with the crushed red pepper and vinegar.
- Add olive oil and gently mix to blend, DO NOT OVERPROCESS. Sauce should be slightly thickened.
- Let stand several hours or refrigerate and serve at room temperature.
- Drizzle over grilled or roasted meats, fish, or chicken.