This is my version of a delicious sauce from Argentina to serve with meat.
- 2 serrano chiliís, seeds and veins removed
- 1 large shallot
- 4 large garlic cloves
- 1/2 cup red wine vinegar
- 1 tsp. (or more) kosher salt
- 1 cup chopped cilantro
- 1 cup chopped parsley
- 2 Tbsp. chopped oregano (or 1Tb. dried)
- 1/2 cup extra-virgin olive oil
In a small food processor, pulse blend to desired consistency.