Chimichurri sauce (constance)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Bay leaves finely chopped | |
Directions
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.