Quote:
Originally Posted by Chief Ten Beers
I'm now letting you know, so whats your personal recipe?
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A bunch of parsley chopped, no stems. Maybe a cup or so
You can add some fresh cilantro or oregano to your liking, like 1/4 cup. Dried oregano in a tsp or two would work fine
2-3 tbsp of red wine vinegar, can go half with lemon juice if you don't love RWV
1/2 teaspoon of red chili flakes
1 teaspoon of salt or more depending on how much you like
black pepper like half of the salt you end up using
3 garlic gloves sliced
One shallot or a quarter of an onion(red would be best)
Enough olive oil to mix and cover, prolly need like 1/2 cup
Stir and let sit at room temp for an hour or so before your meat is done. Leftovers should keep in the fridge for a week just have to heat up like 20 secs in microwave before using again.
Most recipes say a food processor is your best friend on this but I just chop the stuff and mix with a spoon because the consistency isn't the most important thing IMO. But you want to use a sharp knife or the parsley will crush and bruise and turn brownish on you instead of looking vibrant and fresh.