Traditionally, this sauce is tangy, but not necessarily spicy. Here it is "heated up" with the chile peppers featured in Southwestern cooking. Try New Mexico's famed Hatch chiles for a milder sauce, jalapeños or serranos if you like it spicier.
- 1 cup chopped flat-leaf parsley
- 4 garlic cloves finely chopped
- 2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
- 1/4 small yellow onion finely chopped
- 2 tablespoons finely chopped fresh chiles (mild and/or spicy)
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 3/4 cup extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
In a blender or food processor, combine the parsley, garlic, oregano, onion, chile, vinegar, lemon juice, oil, salt and pepper. Pulse until well chopped, but not puréed. Use for basting and dipping with everything from beef to chicken to seafood steaks. Keeps in refrigerator up to 1 week.
Per serving: 1 Tbsp, 60 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 25mg sodium, 1g carbohydrates (0g dietary fiber, 0g sugar), 0g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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