Rating: 4.65 stars
23 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This tasty vegetarian sauce is an extremely versatile condiment. Great on sandwiches, in place of enchilada sauce, or used as a marinade. We put this stuff on practically everything! The recipe may seem rather involved but is really quite simple.

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
40
Yield:
5 Cups
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.

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  • Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.

  • Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks.

Nutrition Facts

56 calories; protein 0.3g; carbohydrates 1g; fat 5.7g; sodium 453.4mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 5 stars
02/18/2008
First of all, Chel79 is correct that this sauce is good on ABSOLUTELY EVERYTHING. We LOVE it on chicken (either grilled, cooked in the oven, or a cold sandwich). Also good on salmon and talapia. Great as a taco chip dip, or with veggies. As far as the recipe goes, I followed it except put the roasted red peppers in a glass bowl covered with a lid for about 15 minutes, rather than in a plastic bag (don't care for the idea of the hot peppers in plastic). I cut the amount of olive oil in half, and still think it could be cut down more. Other than that, this stuff is fabulous, and everyone who has tried it, from teenagers to adults, LOVES it!! Try this!!! It's easy and ssssooooo good!! Read More
(28)

Most helpful critical review

Rating: 3 stars
02/19/2012
I followed the recipe exactly as written except cut the olive oil in half as per another review. This sauce is unbelievably salty. I will try it again & cut the salt by 2 tablespoons. I think 1T of kosher salt will be plenty. Read More
(2)
23 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/18/2008
First of all, Chel79 is correct that this sauce is good on ABSOLUTELY EVERYTHING. We LOVE it on chicken (either grilled, cooked in the oven, or a cold sandwich). Also good on salmon and talapia. Great as a taco chip dip, or with veggies. As far as the recipe goes, I followed it except put the roasted red peppers in a glass bowl covered with a lid for about 15 minutes, rather than in a plastic bag (don't care for the idea of the hot peppers in plastic). I cut the amount of olive oil in half, and still think it could be cut down more. Other than that, this stuff is fabulous, and everyone who has tried it, from teenagers to adults, LOVES it!! Try this!!! It's easy and ssssooooo good!! Read More
(28)
Rating: 5 stars
05/07/2009
This is a fantastic recipe! We cook large batches of it and freeze it in 1.5 cup portions. One portion is enough to cook 1-2 chickens in and boy does it make that chicken taste good! You can also use it on any meaty type of fish. Delicious beyond words! Read More
(17)
Rating: 5 stars
04/24/2008
This recipe is excellent - very easy to make and provides awesome flavour even if just used as a maranade for meat. I've used it with chicken, beef and pork tenderloin - all with excellent results! I even added a bit to rice when cooking and that worked well too! I also use it as a dip for pretty much anything - including Broccolli. It's a little spicy, but not hot - very nice flavouring. I'm going to try the green next! Read More
(14)
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Rating: 5 stars
03/11/2010
I marinated a couple chicken breasts (not before reserving some to eat later with plantains) and threw them on the grill. It was some of the best chicken I've done on the grill. Very moist. Even my picky 8 year old loved it. Read More
(8)
Rating: 5 stars
11/24/2010
THIS IS THE AWESOME!! USED ON PORK SHOULDER. CHICKEN TACOS. MAKE A BUNCH AND STORE BECAUSE IT GETS BETTER AND BETTER. HIGHLY RECOMMEND THIS RECIPE Read More
(8)
Rating: 4 stars
02/24/2009
This had good flavor but was very thin so I can't see it being used as a dip. Also very oily. Perhaps I didn't add enough parsley but I was not sure at all how much a "bunch" is. I would consider this more a marinade as it turned out rather than a dip or sauce. For those reasons I didn't rate it higher but it has potential. Read More
(7)
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Rating: 5 stars
02/11/2010
AWESOME! VERY GOOD ON SALMON & CHICKEN! Read More
(7)
Rating: 5 stars
03/02/2010
Loved it...awesome! Read More
(5)
Rating: 5 stars
11/02/2008
Used this for arepitas topped with queso fresco! Yum que rico! I did use 2 chipotle peppers in adobo sauce instead of the pepper flakes and left out the vinegar since some don't like it in my house. Read More
(4)
Rating: 3 stars
02/19/2012
I followed the recipe exactly as written except cut the olive oil in half as per another review. This sauce is unbelievably salty. I will try it again & cut the salt by 2 tablespoons. I think 1T of kosher salt will be plenty. Read More
(2)