- 1 T hot water
- 1/2 t dried oregano
- 1/4 t Salt (Table)
- 1/3 c flat leaf parsley (leaves, loosely packed)
- 1/4 c cilantro (leaves, scant, loosely packed)
- 2 cloves minced garlic
- pinch crushed red pepper flakes
- 4 t red wine vinegar
- 40 mL extra virgin olive oil
Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano.
Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add water mixture and vinegar and pulse briefly to combine.
Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).
SJ Note 21 Apr 2011: Very tasty sauce; original recipe tells you how to cook Argentinian steaks to go with it. I don't have a barbecue grill, so I just cooked steaks and had them with this sauce.