De La Rosa Organic Red Wine Vinegar Description
- When Only The Best Will Do
- Raw & Unfiltered
- Smooth • Slightly Sweet • Low Acidity
- GMO Free
- USDA Organic
- Kosher
- No Additives
- No Preservatives
- No Added Sugars
- Vegan
De La Rosa Organic Raw Unfiltered Red Wine Vinegar is made from delicious, healthy, organically grown grapes. Our 100% organic red grapes are untouched by chemicals or sprays and our vinegar has No Additives or Preservatives, No Water, No Sugar, Nothing is Added Ever. Organic Raw Red wine Vinegar is full of natural goodness and its a wholesome way to add a smooth delicious and sweet flavor to salads, veggies, marinades, sauces and most foods.
Free Of
GMOs, gluten, additives or preservatives, added sugar.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 33
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Organic raw unfiltered red wine vinegar. Contains naturally occuring sulphites.
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full disclaimer.
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Argentinian Chimichurri Sauce with Cauliflower Steaks
Chimichurri is a traditional Argentinian sauce made with herbs, spices, red wine vinegar, garlic and a healthy dose of quality oil. Drizzled over everything from meat to crusty bread, it’s a multi-leveled marvel that starts out refreshing and then reveals a spiciness and pungency from the garlic. In this recipe, the bright green sauce is slathered on roasted cauliflower for a lively take.
Chimichurri is a constant presence in Argentina and is nuanced with family and regional traditions. It’s versatile, and it can (and should!) be adjusted to your taste. Don’t be afraid to add more or less of the ingredients you like – it’s what the people of Argentina have been doing for centuries. Just be sure to stay true to the traditional vibrant base of fresh parsley, garlic and a good oil. And then run wild, and drizzle it on everything.
Argentinian Chimichurri Sauce with Cauliflower Steaks
Chimichurri
- ½ cup finely chopped fresh parsley
- 4 cloves garlic (finely chopped or minced)
- ½ cup organic avocado oil (or vegetable oil of choice Note: Olive oil can be used, but strong flavor might overpower spices.)
- 1-½ Tbsp. red wine vinegar
- 1 tsp. crushed red pepper
- ¾ tsp. dried oregano
- ¾ tsp. dried thyme
- ½ tsp. garlic powder
- ½ tsp. black pepper
- 1 tsp. Himalayan pink salt
- Hot water (to hydrate spices)
Cauliflower Steaks
- 1 large head cauliflower (green leaves removed)
- 1-2 Tbsp. organic coconut oil (for brushing)
- Himalayan pink salt (to taste)
- Lemon pepper (to taste)
For Chimichurri
- In small bowl, mix all dried spices and add a little hot water to hydrate. Let stand 10 minutes.
- In medium bowl, mix parsley and garlic. Add hydrated spices and mix well.
- Pour in oil and red wine vinegar to fully cover all ingredients.
- Transfer to mason jar or any sealable container.
- Let sit at least 2 hours for flavors to strengthen and meld.
- Keep refrigerated up to 2 weeks.
Note: It is important that oil always fully covers ingredients. Add more oil as needed.
For Cauliflower Steaks
- Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
- On cutting board, using sharp knife, cut cauliflower into 1-inch slices.
- Using silicone brush, gently brush coconut oil on both sides.
- Season to taste with salt and lemon pepper.
- Arrange slices on baking sheet. Roast for about 30 minutes until golden-brown.
- Serve topped with chimichurri sauce.
Note: One head will make up to three steaks. Some florets may fall off. Cook them, too! Handle with care to avoid breaking.
Add the ingredients to your cart to make this special sauce!
