Follow these steps for perfect results
Olive Oil
Red Wine Vinegar
Italian Parsley
finely chopped
Garlic
finely chopped
Red Chili Pepper
finely chopped
Salt
Finely chop the Italian parsley, garlic, and red chili pepper (or use chili flakes).
Combine the chopped parsley, garlic, and chili pepper in a bowl.
Add the olive oil, red wine vinegar, and salt to the bowl.
Mix all ingredients together thoroughly.
Let the mixture sit for 5-10 minutes to allow the flavors to meld.
Use immediately to baste meats (chicken or steaks) while grilling or barbecuing, or refrigerate for up to 24 hours.
Serve a couple of tablespoons over your steak, chicken or other grilled meat before serving.
Expert advice for the best results
For a milder flavor, remove the seeds from the chili pepper.
Use high-quality olive oil for the best flavor.
Everything you need to know before you start
5 minutes
Can be made 1 day ahead.
Serve in a small bowl alongside grilled meats. Garnish with a sprig of fresh parsley.
Serve with grilled steak, chicken, or vegetables.
Use as a dipping sauce for bread.
Drizzle over tacos.
Pairs well with the rich flavors of grilled meat and chimichurri.
Its hoppy bitterness can cut through the fat of the meat and complement the herbiness of the sauce.
Discover the story behind this recipe
Important condiment in Argentinian cuisine, especially for grilled meats.
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