| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 1 | Parsley, leaves coarsely | |
| chopped | ||
| 8 | Cloves garlic, minced | |
| 3/4 | c | Olive oil |
| 1/4 | c | Sherry wine vinegar |
| 3 | T | Lemon juice |
| 1 | t | Sea salt, or to taste |
| 1/2 | t | Freshly ground black |
| pepper or to taste | ||
| 1/2 | t | Cayenne, or to taste |
INSTRUCTIONS
In a blender, combine all of the ingredients until well mixed but not pureed. The sauce is best if used immediately but will keep for couple days in the refrigerator. Use on grilled meats, such as Tbone, porterhouse, or skirt steak. Yield: about 1 1/2 cups Recipe By :TOO HOT TAMALES SHOW #TH6288 Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 23:13:54 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1646
Calories From Fat: 1467
Total Fat: 166.2g
Cholesterol: 0mg
Sodium: 2210.8mg
Potassium: 2108.6mg
Carbohydrates: 38.3g
Fiber: 17.1g
Sugar: 4.5g
Protein: 17.6g