Ingredients

• 1 cup fresh flat-leaf parsley
• 1/2 cup carrot
• 1/2 cup onion
• 1/2 cup red bell pepper
• 1/3 cup virgin olive oil
• 3 tablespoons white vinegar
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/4 cup low-sodium chicken broth

Preparation

1. Stem and mince parsley. Grate carrot. Mince onion and bell pepper.
2. In a large bowl, combine all ingredients except chicken broth.
3. Whisk to mix well. Add broth a few tablespoons at a time to moisten sauce to the consistency of applesauce.
4. Taste and add 1-2 tablespoons more vinegar if desired (sauce should be highly seasoned).
5. Serve sauce with meat or poultry. Refrigerate leftover sauce for up to 3 days.

Helpful hints

• For quick preparation method use a food processor: Process 1 small carrot, 1 small onion and 1/2 bell pepper to chopped consistency. Add stemmed parsley and process until vegetables are finely minced. Add olive oil, vinegar and spices and process until mixed thoroughly. Continue with steps 2 and 3 above.
• Serve sauce with Nicaraguan Beef Tenderloins.