Description
A vibrant and versatile sauce that adds bold flavors to meats with minimal effort.
Ingredients
- 1 cup fresh parsley, finely chopped (flat-leaf preferred)
- ½ cup fresh cilantro, finely chopped (optional swap: more parsley)
- ¼ cup fresh oregano, finely chopped (or 1 tablespoon dried)
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (adjust to taste)
- ¼ cup red wine vinegar (sub: sherry vinegar)
- ½ cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- Chop the herbs. Finely chop parsley, cilantro, and oregano. Add them to a medium mixing bowl.
- Add the garlic. Stir in the minced garlic until it’s evenly dispersed.
- Season it. Sprinkle in smoked paprika and red pepper flakes. Mix well so the spices don’t clump.
- Pour in the vinegar. Add red wine vinegar and stir—this wakes up the herbs immediately.
- Drizzle in the oil. Slowly pour in the olive oil while stirring to create a cohesive, spoonable sauce.
- Taste and adjust. Add salt and pepper. If it tastes sharp, give it a few minutes—vinegar and garlic mellow as it rests.
- Let it rest (recommended). Cover and let sit at least 30 minutes at room temperature for the flavors to meld.
- Serve. Stir again before serving. Spoon over grilled meats, roasted veggies, or anything that needs a smoky, herby boost.
Notes
Store in an airtight container for up to 4–5 days in the refrigerator. Olive oil may thicken; let sit at room temperature before using.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No Cook
- Cuisine: Argentinian