sallye bates


A staple of Southwestern and/or South American cooking. Can be used as a dip, a marinade, a basting sauce, or spoon over a cooked dish such as tacos or grilled fish.

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yield about 3 cups
20 Min
No-Cook or Other


2 bunch
fresh flat-leaf parsley
'2 large
heads garlic
1/2 c
olive oil
1 Tbsp
dried mexican oregano
1 tsp
dried red hot pepper flakes
2 tsp
freshly ground black pepper
1 tsp
garic powder
1 tsp
onion powder
1 tsp
adobo seasoning
1-1/2 c
distilled white vinegar


1Wash parsley thoroughly, cut stems off and place leafy portion in food processor

Separate the cloves of garlic, peel and place in food processor

NOTE: Dependent on the size of your food processor, you may have to process more than one batch.

Pulse until finely minced but not pureed. Add a tablepoon of olive oil to processor if needed to assist in blending.

Transfer to a large mixing bowl
2Add all other ingredients to parsley and garlic mixture.

Mix well with wooden spoon to blend.

Place in an airtight container.

May be stored in fridge for up to a month.
3Recipe can easily be halved for smaller portion.

About this Recipe

Course/Dish: Dips, Salsas, Marinades
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy