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Chimichurri Sauce #2
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    Chimichurri Sauce #2

  • 10 cloves garlic -- coarsely chopped
  • 1 red jalapeno, stemmed and seeded -- chopped
  • 1/4 cup fresh oregano
  • 1 cup fresh parsley
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/4 teaspoon salt
  • Combine garlic and jalapeno in food processor and mince finely. Add oregano and parsley; pulse to finely chop. Add rest and process until smooth. Use immediately or refrigerate until ready to use.

    Use as a baste on prawns, beef, chicken or pork, as well as serving on the side 6 servings

    From: 'Something Spicy', by Frances Towner Giedt
    Posted By: ???
    Post Date: April97

    *BACK TO MARINADES*







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