Chimichurri (hot vinegar-parsley sauce- argentina)
1 -1/2 cups
Ingredients
| Quantity | 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 | ||
Directions
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