Both a marinade and a sauce!
Amazing! So delicious. Great burn/acid/flavor combination. We used that for a traditional Argentine choripan.Love it! Thank you. We’ve made this 4x now and are big fans. I’m not sure if this is a traditional way of making it, but it’s super delicious. My husband is very picky and loves it. We use it on grilled chicken, steak and rice. The acidity is amazing to brighten up a dish.AMAZING, love this sauce.
I wasn’t sure about whether the quantity of parsley and cilantro was ‘packed’ or after chopping so i did it by taste. It was super, I’m definitely making this again!The sauce was amazing. Honestly, I omitted the parsley and oregano and instead of using Red Wine Vinegar I instead chose Rice Wine Vinegar and it cut through perfectly. It's what I had on hand and it turned out amazing.
Australia Latest News, Australia Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Bright and Spicy Shrimp Noodle SaladA punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.
Read more »
Slow-Cooker Sticky Thai Meatballs RecipeThe key to these slow-cooker Thai-style chicken meatballs is to understand that the sauce gets better as it slowly cooks, but the meatballs don't. To fix that, we first cook the sticky sauce, packed with aromatics like lemongrass, ginger, and chilies, then add the flavorful meatballs right at the end just to cook them through. Crushed peanuts, scallion, and fresh lime juice finish it off for added texture, fresh flavor, and bright balance.
Read more »
Salad PastaYou know pasta salad, but this is salad pasta. A whole salad’s worth of greens, folded into pasta to make a complete dinner in one bowl (or plate). We like to make this recipe with chickpea pasta for the added protein, and the garlicky anchovy sauce complements it especially well.
Read more »