This spicy and versatile Argentinian barbecue sauce is wonderful on beef and chicken. Feel free to add and subtract ingredients to your personal taste. I like mine spicy so I would add probably double the hot pepper flakes called for.
This gets better and better the longer you let it sit.
6 or 7 garlic cloves, minced
1/2 cup fresh parsley, chopped
1/4 cup fresh oregano
3 T red pepper flakes (or to your taste)
1 cup boiling water
1/2 cup white vinegar
1/2 cup olive oil
salt pepper to taste
Mix all the ingredients together (except water). Pour boiling water over the top and let it sit covered, overnight. Use as a marinade, brush on near the end of grilling or serve as a dipping sauce.
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