The marinade sauce originated in Argentinian for fish, meat or as a dipping sauce with bread.
Spanish is the official language, followed by Italian! The most spoke indigenous language is Quecha (Colla).
Makes about 3/4 cups (175 ml)
6 tsp. (25 g) fresh or 3 tsp. (15 g) dry Italian parsley
5 organic cloves of garlic
chopped shallots
1 tsp. (5 g) dried oregano
2/3 cup (160 ml) olive oil
1/2 tsp. (2,5 g) dreid red pepper flakes
2 Tbs. (30 ml) red wine vinegar
1/4 cup (30 g) chopped cilantro
black pepper to taste
If using fresh parsley: (Skip if using dry. Go to #5.)
Quecha numbers:
- huk 1. Bring a small pan of water to boil and a bowl of ice water.
- iskay 2. Black the parsley for a minute.
- kimsa 3. Drain and place in the ice water.
- tawa 4. Drain and pat dry with paper towels.
- pichqa 5. Blend all the ingredients in a food processor, except cilantro (Sprinkle onto afterwards)
- suqta 6. Use soon or refrigerate for 3-4 days.
