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From Dorothy McNett's recipes at www.dorothymcnett.com. This makes about 1 1/2 cups and is traditionally served as a sauce for grilled and roasted meats or as a dip. It's great with chicken and fish, as well! This is a popular dip for Argentina appetizers of vegetable sticks, cured meats like salami, chorizo, etc., and bread sticks, cheeses and more.
1 small onion or shallot (equals about 1/2 cup chopped)
In food processor with steel chopping blade in place, pulse the onion, garlic and parsley to finely chop but not puree. Add remaining ingredients just to blend. Pour into a beautiful bowl and serve. This can be made several hours in advance and chilled, or even overnight.
Recipe created 2008-02-25.