this is an Argentinian sauce, which is essentially a form of salsa verde (a green salsa), but with the added kick of chilli & a bite of vinegar
the amounts or more specifically the ratios (like most recipes) should be adjusted to suit your own palate. Originally it had a 1:1 ratio of oil to vinegar, a bit pungent for most people.
a perfect accompliment to the bbq season meats; steak, chicken, pork chop, lamb chops or with fish, crab, king prawns or mussels. It's such a versatile sauce. May also be used a marinade
Or, like me, try it with my recipe for creamy scrambled eggs with fruit toast. Sounds like an unusual combo, but the flavours really work together. It was my biggest seller on my brunch menu. A signature dish if you will http://www.dawlish.com/article/details/61
| olive oil | 1 | cup |
| vinegar | 2 | tbs |
| garlic cloves | 2 | pc |
| parsley - roughly chopped | 1/2 | cup |
| coriander - roughly chopped | 1/4 | cup |
| chilli flakes | 1/4 | tsp |
| ground cumin | 1/2 | tsp |
| sea salt | 1/4 | tsp |
- place the oil and vinegar into a food processor along with the garlic cloves, pulse to chop the garlic but not pureed
- add the parsley and coriander (these can be added without prior chopping but could block up the foodprocessor) and the remaining ingredients and pulse to blend them together until the desired consistency is achieved
- taste and adjust as required to suit your own palate
- chill until required or serve at room temperature
chef notes
- may be blended to a smooth sauce or left with a more granular texture
