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
|parsley - roughly chopped||1/2||cup|
|coriander - roughly chopped||1/4||cup|