2 tbsp cilantro, chopped
2 tbsp parsley, chopped
1 tbsp basil, chopped
1 tbsp oregano, chopped
2 tbsp white onion, chopped
2 tbsp garlic, minced
2 tbsp red bell pepper diced
1 tsp salt
1 tbsp coarse ground black pepper
1/2 tsp ground cumin
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
Prepare in a food processor and refrigerate for at least 2 hours before serving on top of beef steak.
myredrecipebook
No comments:
Post a Comment