Yield: 1 -1/2 cups
|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