This Argentine classic was made to be drizzled over a hot steak.
- 1/2 cup water
- 1 teaspoon salt
- 4 to 6 garlic cloves
- 1 cup parsley
- 1/2 cup oregano leaves
- 2 teaspoons hot pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
In a small pan, heat up the water enough to dissolve the salt in it. Take it off the heat and let it cool until you can safely stick your finger in it.
Put all of the ingredients except the olive oil into a food processor and pulse to combine.
While the processor motor is still running, drizzle in the olive oil and buzz the mixture for 30 seconds to a minute. Let it to marinate for a few hours before serving.