This traditional sauce from Argentina will wake up your grilled foods!
Drizzle it as a finishing sauce over grilled vegetable platters, pasta, fish, beed, poultry and even grilled potato salad.
1 cup olive oil
1 cup sherry vinegar
1 cup chopped flat-leaf parsley
1/4 cup chopped fresh oregano
1/4 cup chopped yellow onion (1 small onion)
6 garlic cloves, minced
2 teaspoons cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
Combine all of the ingredients and mix well, that’s ready to use! Store in a glass jar for up to 2 weeks in the refrigerator.
The Gardener & The Grill – Karen Adler and Judith Fertig