A bright green sauce of herbs, garlic, and limes, with origins in Argentina.
Why Try? You can use fresh summer herbs to add a punch of Argentinean flavor to grilled meats by blending up this quick green sauce.
Add half the vinegar at first, and then at the end, slowly incorporate the rest of the vinegar adjusting according to your taste.
Ingredients
- 1 bunch flat leaf parsley, minced
- 6 garlic cloves, minced
- 2 jalapeños, minced
- 1/4 cup red wine vinegar
- 1 bunch green onions
- 5 sprigs oregano, minced
- 1/4 cup red pepper, minced
- 2 limes, juiced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup olive oil
Preparation
- 1 Combine all ingredients except olive oil and blend in food processor. With the food processor running, slowly drizzle in the olive oil.
- 2 Chill up to 4 hours before serving cold.
