Estimated Nutrition (whole recipe, rough)
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 |
| 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 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Annatto | 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
- 6 to 7 cloves garlic, coarsely chopped
- ¼ cup coarsely chopped flat-leaf parsley
- ¼ cup coarsely chopped cilantro
- 1 tablespoon oregano
- 3 tablespoons salt
- 3 tablespoons crushed black pepper
- ½ cup white vinegar
- ½ cup vegetable oil
- 2 packets (a scant 1 tablespoon total) Sazón seasoning blend with coriander and achiote (annatto), such as Goya brand (optional)
Directions
In a blender or food processor, add the garlic, parsley, cilantro, oregano, salt and pepper and pulse to combine.
Add the vinegar, oil and Sazón packets, if desired, and pulse to combine.
The texture should be paste-like but slightly runny.
At this point, the rub is ready to use on meat or poultry, or store in a tightly covered container and refrigerate for up to 3 days.
Category:Spice rub Recipes
Category:Garlic Recipes
Category:Italian parsley Recipes
Category:Cilantro Recipes
Category:Oregano Recipes
Category:White vinegar Recipes