Chimichurri (Hot Vinegar-Parsley Sauce)
Wednesday, 11 November 2009
There is a minor debate about whether or not this Argentinian sauce
should contain chile peppers. As usual, there is no real answer because
cooks tend to add them or not, according to taste. This sauce is served
with broiled, roasted, or grilled meat and poultry.
At a glance
1 1/2 cups
1/4 cup olive oil
1 cup red wine vinegar
2 tablespoons ají chile powder, or substitute New Mexican red chile powder
4 cloves garlic, minced
1 teaspoon crushed black peppercorns
1 teaspoon dried oregano
1 bay leaf, crushed
1/4 cup minced parsley (or substitute Italian parsley)
Salt to taste
Combine the olive oil and vinegar in a bowl and whip with a whisk. Stir
in the remaining ingredients, mix thoroughly, and allow to sit for 2
hours to blend the flavors.
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