Sauce with oregano and hot pepper
2 servings
60 minutes
This bright and aromatic sauce with oregano and hot pepper is a true explosion of flavor inspired by American cuisine and its love for rich spices. Dried oregano adds herbal depth while the hot red pepper adds zest, creating a balance between warmth and freshness. Garlic and parsley complement the composition, enriching the sauce with fresh notes. Oil and vinegar give it a silky texture and a slight tanginess. Perfect for meat dishes, roasted vegetables or as a marinade. It enhances the flavor of steaks, chicken or even fried potatoes with its spicy charm. The sauce can be prepared in advance; its flavor develops over time becoming even richer. It is not just an addition but a standalone work of culinary art capable of transforming any dish.
1
Combine 1/3 dry oregano with 1 1/2 tablespoons of dry red pepper in a small bowl.
- Dried oregano: 100 g
- Dried red chili: 150 g
2
Add 1 cup of warm water and knead the mixture by hand. Let it sit for about 15 minutes until the oregano and pepper soften (the spices should absorb the water).
- Water: 1 glass
3
Add 1/2 cup of parsley, 4 chopped garlic cloves, and 1/2 tsp of salt. Pour in 2/3 cup (or more) of olive or sunflower oil while stirring; let it sit for at least 1 hour (up to 2 days).
- Chopped parsley: 0.5 glass
- Finely chopped garlic: 4 cloves
- Salt: 0.5 teaspoon
- Olive oil: 0.7 glass
4
Add vinegar, garlic, salt or oil to taste.
- Red wine vinegar: to taste
- Finely chopped garlic: 4 cloves
- Salt: 0.5 teaspoon
- Olive oil: 0.7 glass
