Chimichurri sauce (constance)

Yield: 6 Servings

Measure Ingredient
\N \N Stephen Ceideburg
1 cup Oil
1¼ cup White wine vinegar
1 teaspoon Salt
5 larges Cloves garlic, very finely chopped or crushed
4 tablespoons Parsley, finely chopped
1 teaspoon Paprika
1 teaspoon Ground cumin
½ teaspoon Chilli powder or cayenne pepper
½ teaspoon Pepper
2 tablespoons Ground oregano
2 \N Bay leaves finely chopped

Combine all the ingredients, bottle and shake thoroughly immediately and thereafter whenever you think of it. Keep for a minimum of 24 hours before using. Chimichurri will keep in the refrigerator almost indefinitely.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 7/13/93. Courtesy Mark Herron.

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