A popular Argentinian sauce, typically used on cooked meats, such as steak or chorizo.

Here is an Argentine's recipe:

Ingredientes: 
 PARA 1lts.
vinagre blanco 1/2 litro
agua caliente 1/4 litro
aceite 1/4 litro
oregano
ajo
perejil (poco)se pone feo con mucho
mostaza (una cucharada
pimienta negra y blanca molida
pimenton dulce
aji molido
sal
si justas del picante 1 s 2 aji de la mala palabra o jalapeqo
1 clavo de olor 

Preparado:     
   se colocan en una botella de 1 litro todos los condimentos en agua
caliente, y se lis deja hidratar una hora se le agrega el vinagre y el
aceite la botella se la tapa con un corcho partido al medio, para
permitir la salida del liquido a medida que se consume el liquido se
vuelve a reponer en las mismas proporciones.  dejar reposar un dia por
lo menos conservar en la heladera.  ideal para asado, chinchulines,
etc.  y sobre todo para el inigualable choripan.

Here is an American's recipe:

6-8 cloves garlic
2 cups fresh parsley, chopped
1/2 cup fresh corainder, chopped
2 tsp dried oregano or 2 Tbsp fresh
2 tsp dried thyme or 2 Tbsp fresh
2 tsp fresh rosemary leaves
1/2 tsp red pepper flakes
3/4 cup white wine vinegar
3/4 cup olive oil
Salt to taste

Mince the garlic in a food processor fitted with a metal blade. Add
parsley, coriander, oregano, thyme, rosemary, red pepper flakes and vinegar
and process to blend. With the motor running, add the oil in a slow, steady
stream, processing until well mixed.

A simplified recipe, which works wonderfully on Churrasco or Flank Steak, or really any kind of steak.

10-12 cloves of garlic
2 tbsp fresh chopped, or dry flake parsley
1/2 to 3/4 cup light olive oil
1 to 2 tsp salt or to taste

Use a garlic press or a pilón to crush the garlic. Add oil, parsley and salt and mix thoroughly.

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