Instructions: Whisk together the oil and vinegar in a bowl, and then stir in the remaining ingredients. Let stand at room temperature for 2 to 3 hours before serving.

Makes about 1 1/2 cups.

NOTES : This traditional Argentine accompaniment to grilled and roasted meats adds a pleasing spiciness to steaks and chops which comes as much from the garlic as the cayenne. Try it next time you grill a steak for dinner.

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