| 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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