Hungarian chimichurri

Yield: 1 servings

Measure Ingredient
⅔ cup Chopped flat-leaf parsley
⅓ cup Coarsely-chopped garlic
½ cup Vegetable oil
¼ cup Apple-cider vinegar
1 teaspoon Coarse salt
1 teaspoon Freshly-ground black pepper
1 teaspoon Cayenne pepper
3 tablespoons Paprika
1 tablespoon Dried oregano
1½ tablespoon Balsamic vinegar

Combine all the ingredients in a jar. Shake until well-combined. Serve as a condiment for the grilled meats. Best if made several days in advance and refrigerated until needed. Makes about 1½ cups.

Cuisine: "Hungarian" Source: "Martha Stewart Living - (" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 ½ cups" Per serving: 1046 Calories (kcal); 112g Total Fat; (92% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 1888mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 22 ½ Fat; 0 Other Carbohydrates

Recipe by: Recipe from Sasa Mahr-Batuz Converted by MM_Buster v2.0n.

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