Recipe - Argentinian Chimichurri-Style Marinade

FOR BEEF AND POULTRY
One half cup Vegetable oil
One half cup Malt vinegar
One fourth cup Water
2 tablespoon Fresh parsley; chopped
3 lg Garlic cloves; minced
1 teaspoon Cayenne pepper
1 teaspoon Salt
1 One half teaspoon Fresh oregano leaves; chpd.
One half teaspoon Freshly ground pepper

Combine all ingredients in a glass jar with tight fitting lid. Let stand at
room temperature for 24 hours. Makes about 11/3 cups

Date: Fri, 21 Jun 1996 07:31:40 0700

From: cstarz@teleport.com (Carey Starzinger)

MMRecipes Digest V3 #173

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.