From Argentina and Uruguay – no, not Brazil – comes this perky, vivacious salsa packed with parsley and garlic, but also containing oregano, chilli, red wine vinegar and not a little olive oil. It’s great to serve atop a picanha steak, which you can read all about here.
1 cup parsley, very finely chopped
4 fat cloves garlic, finely minced
3 Tbs fresh oregano leaves, picked from their stems and finely chopped (or use 2 tsp dried oregano)
2 Tbs red wine vinegar
Half a cup extra virgin olive oil
Coarse salt, a generous amount, to taste
Pepper to taste
Combine all ingredients in a bowl or jug and stir. Do not blend. DM
In other news...
July 18 marks Nelson Mandela day. All over the country, South African citizens devote 67 minutes to charitable causes in memory of Madiba. It's a great initiative and one of those few occasions in South Africa where we come together as a nation in pursuit of a common cause. An annual 67 minutes isn't going to cut it though.
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