There are many variations on this Creole sauce from Argentina, but this
is my favorite. It is served with grilled, roasted, or barbecued meats,
especially matambre. Variation: Add 1 bell pepper and 1 jalapeño, both
seeded and minced.
Ingredients
2 tablespoons ají chile powder or substitute New Mexican red chile powder
2 teaspoons dry mustard
1/3 cup red wine vinegar
1/2 cup olive oil
2 cloves garlic, minced
2 onions, minced
3 ripe tomatoes, chopped fine
2 tablespoons minced Italian parsley
Salt to taste
Instructions
Combine the chile powder and the mustard with a little vinegar to make a
paste. Add the rest of the vinegar and the olive oil and beat with a
whisk. Add the remaining ingredients, stir well, and allow to sit for 2
hours to blend the flavors.
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