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This Argentine sauce served with grilled meats, offal and sausages is versatile, just like its cousin, salsa verde. It is delicious as a sauce or marinade with beef and meaty fish such as albacore tuna.
1/2
Servings
Combine all of the ingredients, except the onion, in a food processor and pulse until the herbs are finely chopped. Then pulse in the onion. Taste and adjust the seasoning with more vinegar and salt. Keeps for five days, covered and refrigerated. The olive oil in the sauce will thicken with refrigeration. Bring the sauce to room temperature before using.