3 tablespoons of sea salt
1 kopje warm water
2 bushes Italian parsley
6 cloves of garlic
1 cup extra virgin olive oil
1 cup roasted red peppers, coarsely chopped
2 tablespoons sweet paprika
2 tablespoons chopped fresh oregano
1 tablespoon crushed red pepper
1 teaspoon ground black pepper
1 / 2 teaspoon ground cumin
1 / 2 cup white distilled vinegar
2 tablespoons red wine vinegar
1
Beat the sea salt and warm water until the salt dissolves, aside and let cool to room temperature. This is called salmuera.
2
Combine the parsley, garlic and olive oil in the bowl of a food processor and chop the parsley.
3
Add the roasted red pepper, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar.
4
Mix until the ingredients are well combined, but still thick.
5
Bring the sauce in a large bowl, stir and slowly cooled salmuera.
6
Cover and refrigerate for 2 hours to leave for the salt.
7
Sauce can be stored in the refrigerator in an airtight container for 2 soak.
Ingredients
3 tablespoons of sea salt
1 kopje warm water
2 bushes Italian parsley
6 cloves of garlic
1 cup extra virgin olive oil
1 cup roasted red peppers, coarsely chopped
2 tablespoons sweet paprika
2 tablespoons chopped fresh oregano
1 tablespoon crushed red pepper
1 teaspoon ground black pepper
1 / 2 teaspoon ground cumin
1 / 2 cup white distilled vinegar
2 tablespoons red wine vinegar