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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  All Recipes

| 1. Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera. | 2. Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky. | 3. Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kosher salt	3	tablespoons		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
italian flat leaf parsley	2	bunches		-	-	-	-
garlic	6	cloves		26.82	5.9508	1.1448	0.09
extra virgin olive oil	1	cup		-	-	-	-
red pepper	1	cup	roasted chopped	60.0	13.215	2.805	0.66
paprika	2	tablespoons	sweet	38.352	7.3426	1.923	1.7530000000000001
oregano	2	tablespoons	chopped	15.9	4.1352	0.54	0.2568
red pepper	1	tablespoon	crushed	60.0	13.215	2.805	0.66
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
white vinegar	1/2	cup	distilled	21.42	0.0476	0.0	0.0
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.