Follow these steps for perfect results
garlic cloves
coarsely chopped
jalapeno chile pepper
stemmed and seeded, coarsely chopped
red onion
roughly chopped
fresh cilantro leaves and tender stems
tightly packed
fresh Italian parsley leaves and tender stems
tightly packed
red wine vinegar
fresh lemon juice
fresh oregano leaves
tightly packed
kosher salt
freshly ground black pepper
crushed red pepper flakes
extra-virgin olive oil
Coarsely chop 4 garlic cloves.
Stem, seed, and coarsely chop 1 medium jalapeno chile pepper (about 2 tablespoons).
Roughly chop 1/4 cup red onion.
Tightly pack and measure 2 cups of fresh cilantro leaves and tender stems.
Tightly pack and measure 1 cup of fresh Italian parsley leaves and tender stems.
Measure 3 tablespoons of red wine vinegar.
Measure 3 tablespoons of fresh lemon juice.
Tightly pack and measure 2 tablespoons of fresh oregano leaves.
Measure 1/2 teaspoon kosher salt.
Measure 1/2 teaspoon freshly ground black pepper.
Measure 1/4 teaspoon crushed red pepper flakes.
Measure 3/4 cup extra-virgin olive oil.
Combine all ingredients in a bowl and mix well.
Use the marinade on steak or chicken, letting it sit for at least 30 minutes.
Expert advice for the best results
For a milder flavor, remove the seeds and membranes from the jalapeno.
Adjust the amount of red pepper flakes to your desired level of spiciness.
Allow the marinade to sit for at least 30 minutes before using for maximum flavor.
Everything you need to know before you start
5 mins
Can be made up to 3 days in advance.
Drizzle over grilled meat or serve on the side in a small dish.
Serve with grilled steak, chicken, or vegetables.
Pairs well with grilled meats.
A refreshing complement to the marinade.
Discover the story behind this recipe
A staple condiment and marinade in Argentinian cuisine.
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