This is a traditional Argentinian condiment typically served with grilled meats. However, it is SO delicious and versatile that I’ll serve it on almost anything. This sauce gives your dish such a fresh and vibrant kick. Even the kids love it! In fact, many times I will double this recipe, so it doesn’t get eaten so quickly. My favorite pairing (other than grilled skirt steak) is most definitely drizzled on that naturally sweet, caramelized Roasted Squash (acorn or butternut). Mmmmm.
1/2 bunch Parsley, chopped
1/2 bunch Cilantro, chopped
6-8 cloves Garlic, minced
1 Tbsp Red Onion, diced
1 tsp dried Oregano (I prefer Mexican Oregano)
1 tsp dried Red Pepper flakes (optional)
1 tsp Black Pepper
1/2 tsp Salt (I use coarse Kosher salt)
1/3 cup Red or White Wine Vinegar
juice from 1/2 lemon
1/2 cup Olive Oil
Mix all ingredients together in a bowl and let it rest for at least 20 minutes before serving. This allows for the flavors to come together a bit more. If you prefer a smoother sauce, puree the ingredients altogether in a food processor before allowing it to rest. This sauce can last for about a week in the refrigerator, in a non-reactive container. Drizzle a little on your food and leave the bowl on the table for everyone to enjoy extra helpings. Enjoy!
Next, how to roast squash…