6 Garlic Cloves, minced
½ tsp Black Pepper, ground
3 Tbsp Cider Vinegar
½ tsp Cumin, ground
2 tsp Kosher Salt
1 cup Canola Oil
2 tsp Crushed Red Pepper
1 oz PEPPADEW® Sweet Piquanté Peppers Mild Whole, drained & chopped (about 6-9 each)
2 tsp Sugar
¼ cup Italian Parsley, cleaned and chopped
1 ½ tsp Oregano
¼ cup Cilantro, cleaned and chopped
Combine the minced garlic, vinegar and spices in a mixing bowl. Slowly whisk in the oil. Add the chopped PEPPADEW® Sweet Piquanté Peppers and herbs. Allow the sauce to rest in the refrigerator for at least 4 hours.
Serve over a grilled flank steak with fingerling potatoes and spinach.