This sauce originates from Argentina, and is traditionally made with parsley, garlic, olive oil, vinegar, and red pepper flakes. It is commonly used as a condiment for grilled meats, but can also be used as a marinade, in a dipping sauce, or even as a salad dressing.
Ingredients:
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon red pepper flakes
Method:
- In a food processor or blender, combine the parsley, oregano, garlic, salt, and black pepper. Pulse until finely chopped.
- Add the olive oil and vinegar, and pulse until combined.
- Stir in the red pepper flakes.
- Taste and adjust seasoning as necessary.
- Store in a jar or container with a tight-fitting lid in the refrigerator for up to 2 weeks.
Description of food:
This sauce is bright green in color and has a fresh, herby flavor. It is slightly acidic from the vinegar, with a kick from the red pepper flakes. The olive oil helps to round out the flavors and gives the sauce a silky texture.
Potential changes & improvements:
If you want a thinner sauce, you can add more olive oil or vinegar. For a creamier sauce, you could add in some Greek yogurt or mayonnaise. If you want a bit more heat, you can increase the amount of red pepper flakes, or add in a diced jalapeño pepper.
Works Well With…
This sauce is commonly used as a condiment for grilled meats, but can also be used as a marinade, in a dipping sauce, or even as a salad dressing.
Common Mistakes:
One common mistake is to use too much vinegar, which can make the sauce too acidic. Another mistake is to not chop the herbs finely enough, which can make the sauce taste harsh.
Nutritional Information:
This sauce is high in healthy fats from the olive oil, and also contains some vitamins and minerals from the fresh herbs. However, it is also high in calories and should be used in moderation.
Allergens:
This recipe does not contain any common allergens.