Ingredients

• 1 large red bell pepper
• 1 cup of chopped fresh parsley
• 4–5 cloves of chopped garlic
• 1–2 tablespoons of QBA Fine Flavored Green Salt (to taste)
• 1/2 cup olive oil (do not replace with another)
• 2–3 tablespoons of vinegar (white or apple cider vinegar, according to preference)

Preparation

1. Roast the bell pepper on a grill or over direct heat until the skin is well charred.
2. Remove from heat, let cool and peel off all the dark skin.
3. Chop the bell pepper without seeds, along with the parsley and garlic.
4. Mix everything in a bowl and add Fine Green Salt, olive oil and vinegar.
5. Stir well and let it rest for at least 15 minutes so that the flavors blend together.

Suggested uses

• About grilled cuts of meat (loin, rump, rib, etc.).
• To top it off, choripanes or stuffed arepas.
• As a dip with artisan bread or focaccia.
• In sautéed or baked potatoes.
• With roast chicken or barrel-cooked chicken.
• In tacos, burritos… and even salads!