| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments:, Foreign: ar, Method: noc | 10 | Servings | ||
INGREDIENTS
| 1/2 | c | Olive oil |
| 1/4 | c | Red wine vinegar |
| 1/2 | c | Finely chopped onion |
| 1 | tb | Garlic; finely chopped |
| 1/4 | c | Fresh parsley; finely chopped |
| 1 | ts | Dried oregano |
| 1/4 | ts | Cayenne pepper; or to taste |
| 1 1/2 | ts | Salt |
| 1 | ts | Freshly ground black pepper |
INSTRUCTIONS
Whisk together the oil and vinegar in a bowl, and then stir in the remaining ingredients. Let stand at room temperature for 2 to 3 hours before serving. Makes about 1 1/2 cups. NOTES : This traditional Argentine accompaniment to grilled and roasted meats adds a pleasing spiciness to steaks and chops which comes as much from the garlic as the cayenne. Try it next time you grill a steak for dinner. Recipe by: World Wide Recipes: TheChef@wwrecipes.com Posted to recipelu-digest by Valerie Whittle <catspaw@inetnow.net (Valerie Whittle)> on Mar 13, 1998
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