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Wasakaka
This herbaceous Dominican take on Latin American chimichurri uses lime juice instead of the more traditional red wine vinegar.
Ingredients
⅓ cup 80 ml ½ cup 20
Method
In a small bowl, combine all ingredients and whisk to incorporate. If you’d like a creamier sauce, blend the ingredients in a small food processor or blender. This sauce keeps for about 1 week in a sealed container in the refrigerator, though it should come to room temperature before using, as the oil will congeal when cooled.
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