Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
146
Calories
1g
Protein
14g
Fat
5g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Malt | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 c Vegetable oil
- 1/2 c Malt vinegar
- 1/4 c Water
- 2 tb Fresh parsley; chopped
- 3 Large garlic cloves; minced
- 1 ts Cayenne pepper
- 1 ts Salt
- 1 1/2 ts Fresh oregano leaves; chpd.
- 1/2 ts Freshly ground pepper
Directions
1
Combine all ingredients in a glass jar with tight fitting lid.
2
Let stand at room temperature for 24 hours
3
Category:Argentine Recipes
4
Category:Argentine Appetizers
Recipe sourced from
fandom