Updated: Apr 27
This took me a while to figure this recipe out; we had it on top of this great steak we had while in South America, it was much different then the bottled sauce you get in the supermarket. I asked the waiter at the steak house we were at what was in the sauce and he told me, but it took a while to figure out the ratio of the ingredients. I also thought that there were tomatoes in it and there are no tomatoes.
2 cups of diced red peppers
1 cup of diced green peppers
1 1/2 cup of diced red onion
6 cloves of garlic
2 lemons, zest and pealed and the flesh cut into quarters
2 1/2 tablespoons fresh oregano
1/4 cup fresh Italian parsley chopped and stems removed
2 1/2 tablespoons of dried smoked garlic flakes - online spice website
3 1/2 teaspoons of smoked chili powder - online spice website I gave earlier
1/4 cup water
1 cup white wine vinegar
1 cup of olive oil
3 teaspoons of salt.
In a food processor place peppers, onion, garlic, and lemons and pulse a few times to mix. Next, add zest and spices and fresh herbs and pulse. you want it like a spread but still chunky, do not puree the mixture. Remove the chopping blade and replace it with the plastic dough blade. Turn processor on and stream in the liquids, once well-combined turn off the processor and pour the sauce into a jar, seal, and place in the fridge for at least an hour.
This sauce can keep in the fridge for several weeks.
Serve with a nice cut of beef. I served it with a London Broil that I cut into long roughly 1-inch square long strips. I seared the beef on each side for about 1 to 1 1/2 minutes on each side. The sliced the strips, fanned out on a plate, and serve with the sauce placed in the middle of the fan.