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Learn moreThis 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.
Ingredients
- 1 cup fresh Italian or curly parsley leaves and small stems, packed
- 1 cup cilantro leaves and small stems, packed
- 1/4 cup fresh oregano leaves or dried oregano
- 1/5 tsp dried oregano or 2 teaspoons
- 3 garlic smashed
- 1/2 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar plus more to taste
- 1/2 tsp sea salt
- 1/4 tsp hot red pepper flakes
- 3 tablespoons finely chopped onion
Preparation
- 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.