Prep 10 mins
Cook 12 mins
This sauce can be used on anything from empanadas to grilled steak! Enjoy! Cook time is marinating time.
Combine in a jar
- 1 chopped sweet pepper
- 1 chopped skinned and seeded tomatoes
- 1 chopped onion
- 2 clove chopped garlic
- 2 chopped bay leaves
- 29.58 ml chopped parsley
- 118.29 ml oil
- 236.59 ml vinegar
- 4.92 ml salt
- 4.92 ml cracked black peppercorns
- 4.92 ml oregano
- Combine both mixtures and mix thoroughly.
- Cover and leave for 12 hours before using.
- It will keep for several weeks in the refrigerator.
A new sauce for me, I did coarsly process the the first ingredients, except for the bay leaf, and I added a green chili pepper to that. Enjoyed it with meat and as a dipping sauce so far. Thanks Sharon!
Sharon, this is incredibly delicious! The taste is reminiscent of a cross between gazpacho and Mexican salsa. I love it and can see using this sauce for many mild tasting meats and seafood. This will be so good with steamed or grilled fish or shrimp. The possibilities are endless with this sauce. I can see why in the warmer climates these types of sauce are popular - they awaken your taste buds in big time even when it's hot, hot, hot outside! Very, very yummy! This is a keeper for me!