This salsa is similar to the Chimichurri from Argentina and can be used as a condiment or as a marinade for steak. The recipe is from Canadian Living. This recipe will cover BOTH as a marinade for 1 – 1 1/2 lbs of steak and as a salsa served with the steak
Ingredients: [‘green onions’, ‘cilantro’, ‘parsley’, ‘jalapeno peppers’, ‘water’, ‘extra virgin olive oil’, ‘sherry wine vinegar’, ‘garlic cloves’, ‘salt’, ‘tomatoes’]
Quantity of Ingredients: [“2 green onions, chopped “,”1 cup cilantro, fresh, packed “,”1 cup parsley, fresh “,”2 jalapeno peppers, seeded and finely chopped “,”1/2 cup water”,”1/4 cup extra virgin olive oil”,”1/4 cup sherry wine vinegar or 1/4 cup red wine vinegar”,”2 garlic cloves, minced “,”1/4 teaspoon salt”,”2 tomatoes, seeded and finely diced “]
Number of Servings: 8
Steps: [‘In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped.’, ‘Scrape into bowl. Stir in oil, vinegar, garlic and salt.’, ‘If using for a marinade – half of the Pebre can be used for 1 – 1 1/2 lbs of steak – spread over meat and let marinate for up to 24 hours.’, ‘The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa.’]