Yield: Yields about 1 cup.
This sauce—my version of the classic Argentine condiment—can be made up to two days in advance and refrigerated in a well-sealed container.
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Served this with grilled flap meat and it was devoured. A great sharp flavor that sets off the meat. Leftover sauce was eaten with a spoon :-)
I serve this a lot with roast leg of lamb, and it always is a huge hit. And people will put it on other things too, like the vegetables or bread or really anything. Very popular.
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