(If you follow me on Instagram, you know what I'm about to share and you should be very excited.)
You may recall that one of our go-to restaurants for a nicer occasion is Tango Sur. It's an Argentinian grill, walkable from our apartment, BYOB and has a fantastic sauce that accompanies their meat. Rumor has it they're opening a new bar nearby too.
Every time we leave, I leave saying "I could totally make this sauce" (see here) and I never did, until last night. It's simple and I'm guessing quickly going to become a summer staple. It's great on beef, dipped with bread and I think would be awesome on fish or veggies.
(Makes enough sauce for 4; approximately 1 cup sauce)
- One bunch fresh cilantro
- 2 tsp dried parsley*
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp garlic salt
- dash pepper
- 8 cloves fresh garlic (I used 4 tsp of store bought minced garlic)
- 1/8 cup red wine vinegar
- 1/2 cup extra virgin olive oil
*Many recipes call for fresh parsley. If you want to go this route, I would recommend omitting the dry. Use 1 bunch fresh and use 3/4 cup evoo instead of 1/2.
- Remove stems from cilantro and chop leaves
- Toss all ingredients in blender; mix on "pulse" until combined
- Serve! (Can it get any easier?)
Linking up with Ashley on Let's Get Bananas