Bright South American sauce (Print Version)
A bold and herby South American sauce featuring parsley, garlic, olive oil, and chili. Great drizzled over meats or tossed into a salad.
# Ingredients:
→ Key Ingredients
01 -
1 teaspoon coarse salt (level)
02 -
1/2 teaspoon black pepper, adjust for taste if needed
03 -
3 or 4 garlic cloves, chopped finely or minced
04 -
2 tablespoons of vinegar made from red wine
05 -
1/2 cup parsley, chopped up really small
06 -
1/2 cup olive oil
07 -
3/4 teaspoon dried oregano
08 -
1 small chopped red chili, deseeded if you want it milder (about 1 tablespoon total)
# Steps:
01 -
Toss everything together in a bowl. Stir thoroughly so the mixture looks consistent.
02 -
Set the mixture aside for at least 5-10 minutes to let the oil soak in the flavors. If you can, stick it in the fridge for over 2 hours—that's when it tastes the best.
03 -
You can whip this up early and keep a lid on it in the fridge for a day or so.
04 -
Brush this sauce over grilled or barbecued meats—steak and chicken work beautifully. Drizzle a couple of spoonfuls on your steak after cooking. Got some salad? This makes a great dressing too.
# Helpful Notes:
01 -
Traditionally in Argentina and Uruguay, this is more of a condiment for meats or a basting sauce than something you soak meat in, but you could marinate with it too.
02 -
Taste test and tweak how much chili, salt, or pepper you throw in if you like.
03 -
To get the most out of the flavor, use fresh goodies, especially the parsley and garlic.