Argentinian chimichurri-style marinade

Yield: 1 servings

Measure Ingredient
½ cup Vegetable oil
½ cup Malt vinegar
¼ cup Water
2 tablespoons Fresh parsley; chopped
3 Large garlic cloves; minced
1 teaspoon Cayenne pepper
1 teaspoon Salt
1½ teaspoon Fresh oregano leaves; chpd.
½ teaspoon Freshly ground pepper

FOR BEEF AND POULTRY

Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours. Makes about 1-⅓ cups

Similar recipes