SAUCE

URUGUAYAN BARBECUE SAUCE

Know as salsa para asados, this sauce can also be used as a marinade. Serve with grilled meat, a green salad and creamy polenta or crusty bread.

• 1 cup olive oil

• ½ cup red wine vinegar

• 8 garlic cloves, chopped

• 1 cup finely chopped flat-leaf parsley

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 2 teaspoons hot paprika or cayenne

• Salt and freshly ground pepper

Combine the oil, vinegar, garlic, parsley, oregano, thyme and paprika in a lidded jar and season to taste with salt and pepper. Secure the lid and shake to mix thoroughly. Let stand for 2 to 3 hours, and shake again before serving or using as a marinade. Makes about 3 cups.

Source: Adapted from The Book of Latin American Cooking by Elisabeth Lambert Ortiz (Ecco, 1994).

Per tablespoon: 42 calories (96 percent from fat), 4.5 g fat (0.6 g saturated, 3.3 g monounsaturated), 0 cholesterol, 0.1 g protein, 0.3 g carbohydrates, 0.1 g fiber, 1.1 mg sodium.

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