Makes 6 servings
-
1 cup packed chopped parsley
¼ cup chopped packed fresh oregano
6 cloves garlic, roughly chopped
1 jalapeño, roughly chopped
3 Tablespoons red wine vinegar
2 Tablespoons olive oil
¼ teaspoon salt
Special equipment
- Food processor
Method
- Whirr all ingredients in a food processor and let the flavours meld at least an hour before slathering on grilled beef.
Suggestions
- Not that we’ve yet tried, but substituting rosemary for the parsley and upping the oil content, we might have a pretty good Caribbean jerk seasoning.
