With more than 400 delicious recipes and 160 winning rubs, brines, marinades, and sauces, Fire It Up makes it easy for everyone to become a backyard grill master—no matter what’s on the menu.
Best with veal, pork, chicken, turkey
Makes about 2 cups
4 cups fresh flat-leaf parsley leaves and small stems
2 cups fresh cilantro leaves and small stems
5 garlic cloves, coarsely chopped
1/2 red bell pepper, seeded and coarsely chopped
1/4 cup coarsely chopped onion
1 teaspoon dried oregano leaves
1 teaspoon coarse salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/3 cup sherry vinegar
1/3 cup water
3/4 cup extra-virgin olive oil
Combine the parsley, cilantro, garlic, bell pepper, and onion in a food processor. Pulse several times until coarsely chopped.
Add the remaining ingredients and pulse until coarsely chopped. Scrape into a bowl and refrigerate for at least 2 hours to blend the flavors.
Store in the refrigerator in a tightly closed container for up to 1 week.