I can't seem to be able to get enough of this condiment/sauce/marinade lately. It is said to have originated in Argentina, but it has certainly spread all over since then. One version I really like came from my friend Mary in New Zealand. I don't know where she found it, so I can't attribute it beyond that, but it is delicious and worth passing on. It is good on fish, or pork, marinated and then baked, or as a condiment to grilled food. It is also very good mixed into rice.
1 large bunch cilantro
1 large bunch flat leaf parsley
8 cloves garlic, crushed
1 t sea salt
1 T ground cumin
1 T crushed dried red pepper
1 T sweet paprika
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Mince the herbs, and add the rest, or do the whole thing in a food processor. If using for a marinade, heat gently before pouring mixture over whatever is being marinated. This is a good mixture for kitchen experimentation--whatever you make with it will taste good.
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