Chimichurri (hot vinegar-parsley sauce- argentina)

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)
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

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