• 1/2  cup                          packed with cilantro leaves
  • 1  1/2 cups                     packed with parsley leaves
  • 2 tablespoons                fresh oregano leaves
  • (or                                   1 tablespoon dried oregano leaves)
  • 2                                      Jalapeno peppers, stemmed, halved and seeded
  • 2                                      bay leaves, center stem removed
  • 5                                      cloves of garlic
  • 3  tablespoons               fresh lemon juice
  • 1 teaspoon                     salt
  • 1/2 teaspoon                 freshly ground pepper
  • 1/4 cup                          sherry vinegar
  • 1/2 cup                          olive oil (more if needed)

Blend all the ingredients until smooth

Serving Suggestion : We serve this sauce with whole tenderloin, grilled.

NOTES : This is a version of an Argentine sauce for grilled meats. You may vary this recipe by using all parsley, different peppers such as cayenne or red pepper flakes, and by using plain distilled vinegar or white wine vinegar.

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