This beautiful sauce hails from Argentina and Uruguay and is used primarily on grilled red meat or poultry. We had it last night on bison burgers…so good! Serve it raw as a condiment or use as a marinade or baste during cooking. This condiment is very vinegar-forward, and can also be very garlicky–if that’s what you’re into, add a couple cloves more than I list below. I enjoy the oregano flavor and have tons thanks to a very robust crop this year, but if you’re not as wild about it, decrease the amount to 3 T.
2 cups fresh parsley, coarsely chopped
5 T fresh oregano leaves
6 T red wine vinegar
1/2 c olive oil
4 cloves garlic, chopped
2 tsp crushed red pepper flakes
salt and black pepper
- In a blender or food processor, blend parsley, oregano, vinegar, garlic, and red pepper to a coarse consistency.
- Add olive oil and salt and pepper to taste. Let sit at least 20 min.
- You can make this a day ahead of time and refrigerate it overnight, but bring it back up to room temp before serving for the best flavor.