Makes 1 Litre of sauce.
1 Tbspn. of Coriander seed
1 Tbspn of Cummin seed
2 Tbspn. of Fennel seed
1 Tbspn. of Drien Oregano
5 Bay Leaves
4 Tbspn. of Paprika
1/2 bunch of Parsley
3 Tbspn. of Tom. Paste
Salt and Pepper
3 Cloves of Garlic
1/3 Measures of White Vinegar
2/3 Measures of Canola Oil
These liquid measures above depend on what you wish to do with the sauce, but the ratio remains the same.
Place all ingredients in a good blender and blitz until desired thickness is achieved.
Store in the fridge.
Enjoy!
Giles
14 years ago
Nice recipe Giles! I knocked this up today and have some nice rumps on chill for a big grill this evening. Great taste on its own though.
ReplyDeleteThis is similar to a Chimichurri sauce/marinade, though doesn't have any chilli. The paprika adds a bit of bite, but I've added 2 Tbspn of chilli flakes to it.
Awesome addition! I would always leave the heat up to the chef... Paprika comes in many different heats so it is always a grey area... Nice work Joel. Happy New Year!!
ReplyDelete