Yield: 1 -1/2 cups
Measure | Ingredient |
---|---|
¼ cup | Olive oil |
1 cup | Red wine vinegar |
2 tablespoons | Aji chile powder, -OR- substitute New Mexican red chile powder |
4 cloves | Garlic; minced |
1 teaspoon | Crushed black pepper-corns |
1 teaspoon | Dried oregano |
1 each | Bay leaf; crushed |
¼ cup | Minced parsley (or substitute Italian parsley) |
\N \N | Salt to taste |
Combine the olive oil and vinegar in a bowl and beat with a whisk.
Stir in the remaining ingredients, mix thoroughly, and allow to sit for 2 hours to blend the flavors.
Serve with broiled, roasted or grilled meat and poultry.
Authors' Heat Scale: Medium
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-15-95