Yield: 6 Servings
|1¼ cup||White wine vinegar|
|5 larges||Cloves garlic, very finely chopped or crushed|
|4 tablespoons||Parsley, finely chopped|
|1 teaspoon||Ground cumin|
|½ teaspoon||Chilli powder or cayenne pepper|
|2 tablespoons||Ground oregano|
|2||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.