Food Wine Sleep

Ingredients List

45 g (1 1/2 oz ) garlic cloves
45 g (1 1/2 oz) Italian parsley leafs
1 pc lemon, juice only
10 g (1/3 oz ) oregano leafs
5 g (1/6 oz) red chili, trimmed and deseeded, jalapena peppers are preferred
45 ml (1.5 fl oz) red wine vinegar
30 ml (1 fl oz) sherry vinegar
110 ml ( 3 2/3 fl oz) virgin olive oil
100 g ( 3 1/3 oz ) red bellpeppers, timmed, de-seeded, chopped roughly
sea salt
coarse black pepper from the mill
cayenne pepper

Recipe Description

Some of the best beef comes from Argentina and with it comes one of my favorite steak accompaniment. This thick parsley-olive oil paste is as commonly eaten in Argentina as ketchup is in the rest of our world. There are several variations and I guess every chef in Argentina has his own special twist to it. However it always features Italian flat parsley, virgine olive oil, vinegar and garlic.

Method Description

Marinate the bellpeppers, garlic and chili with the virgin olive oil for at least 1 hour in an air-tight jar.
In a blender combine the marinated ingredients with the remaining items, then blend into a very smooth and homgenous paste.
Season with sea salt, ground black pepper and cayenne as desired.