This “sauce” is really more of a marinade or brine, rather than a finishing sauce. I most often use it on pork, but try it on chicken, too.

2 cups red wine vinegar
2/3 cup fresh lime juice
1/3 cup fresh lemon juice
1/2 cup dried parsley
1/4 cup olive oil
1 tablespoon Worcestershire sauce
1 tablespoon Emeril’s Essence
1 teaspoon paprika
1/2 teaspoon pepper

Combine all ingredients in a quart jar with a tight fitting lid. Shake well. Store in refrigerator.

Yield: 4 cups