Recipe by Joao Dachery, executive chef, Pampa Brazilian Steakhouse, Edmonton
Ingredients:
150 g fresh arugula
300 g fresh parsley (approx. 2 bunches)
150 g fresh cilantro (1 bunch)
250 ml extra virgin olive oil
1 cup canola oil
1/4 cup fresh garlic (minced)
1 tbsp coarse sea salt
1 tbsp freshly ground black pepper
2 tsp chili pepper
3/4 cup red wine vinegar
3/4 cup white wine vinegar
1 tsp habanero pepper flakes
1/2 cup dry oregano
Instructions:
1. Finely chop arugula, cilantro and parsley
2. Add olive oil and canola oil
3. Add remaining ingredients, whisk until incorporated.
4. Seal in an airtight container and chill for 24 hours to allow flavours to mingle.
5. Use as a condiment for beef, pork, chicken or fish.
