Instructions
In the bowl of a food processor or blender, combine the cumin seeds, garlic, salt, parsley, bell pepper and jalapenos. Puree on high speed until smooth. Gradually add the oil and vinegar and process until well blended. Serve with the Grilled Port-Marinated Flank Steak.
Ingredients
- 1 teaspoon cumin seeds, toasted and crushed
- 2 tablespoons minced garlic, minced
- 1 teaspoon Kosher salt
- 1 cup chopped parsley
- 1/2 cup minced green bell pepper
- 1 tablespoon minced, seeded jalapeno
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
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