Recipe - Chimichurri (Argentine Spiced Parsley Sauce)

One half cup Olive oil
One fourth cup Red wine vinegar
One half cup Finely chopped onion
1 tablespoon Garlic; finely chopped
One fourth cup Fresh parsley; finely
chopped
1 teaspoon Dried oregano
One fourth teaspoon Cayenne pepper; or to taste
1 One half teaspoon Salt
1 teaspoon Freshly ground black pepper

Whisk together the oil and vinegar in a bowl, and then stir in the
remaining ingredients. Let stand at room temperature for 2 to 3 hours
before serving. Makes about 1 One half cups.

NOTES : This traditional Argentine accompaniment to grilled and roasted
meats adds a pleasing spiciness to steaks and chops which comes as much
from the garlic as the cayenne. Try it next time you grill a steak for
dinner.

Recipe by: World Wide Recipes: TheChef@wwrecipes.com

Posted to recipeludigest by Valerie Whittle catspaw@inetnow.net (Valerie
Whittle) on Mar 13, 1998