An Argentinian salsa, used as both a condiment and marinade for churrasco (grilled steak). 

Servings Prep Time
1 1/2 cups 15minutes
Cook Time
Servings Prep Time
1 1/2 cups 15minutes
Cook Time
  • 1/2cup olive oilextra virgin
  • 1/8cup balsamic vinegar
  • 1/8cup rice wine vinegar
  • 1small red onionminced
  • 2small shallotsminced
  • 1/4cup red bell pepperminced
  • 2cloves garlicminced
  • 1cup flat leaf parsleychopped
  • 1Tbsp. fresh oreganochopped
  • 1tsp. paprika
  • 1tsp. red pepper flakes
  • 1/4tsp. bay leafground or fresh minced
  • 1tsp. black pepper, ground
  • 1Tbsp. Kosher salt
  • 1Tbsp. lemon juice, fresh
  1. Process vegetables and herbs until fine in food processor.
  2. Add liquids while machine is running; puree.
  3. Add seasonings to taste; blend.
  4. Place in airtight container. Cover and rest overnight (or at least 2 hours) in refrigerator. Bring to room temperature before serving.
Recipe Notes

An authentic Argentinean method: Boil the water, vinegar and salt together. Pour the mixture over the rest of the ingredients; then add oil. This slightly cooks the garlic and mellows the flavor; it also shortens the resting time. 

You may also skip the blending and simply whisk the ingredients together, if you prefer a chunkier salsa. (Not recommended if using as a marinade.)

Red wine vinegar is traditional; but I prefer to use the balsamic / rice wine vinegar mix above.