8 Serves
45 Mins
In a mixing bowl, combine the extra virgin olive oil and red wine vinegar.
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Vitamin K
254 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
141 µg / 400 µgCalcium
153 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
135 mg / 420 mgPhosphorus
381 mg / 1,250 mgPotassium
1215 mg / 4,700 mgSodium
166 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
11 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Stir in the fresh parsley, oregano, and sage.
Add the finely minced garlic and shallots to the mixture.
Wearing gloves, finely chop the habanero pepper, discarding the seeds, and incorporate it into the bowl.
Season the sauce with sea salt and freshly cracked tellicherry peppercorns, then stir well.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving over cooked meat.
16
g76
g15
g
