Recipe - Chimichurri Sauce (Constance)

Stephen Ceideburg
1 cup Oil
1 One fourth cup White wine vinegar
1 teaspoon Salt
5 lg Cloves garlic, very finely
chopped or crushed
4 tablespoon Parsley, finely chopped
1 teaspoon Paprika
1 teaspoon Ground cumin
One half teaspoon Chilli powder or cayenne
pepper
One half teaspoon Pepper
2 tablespoon Ground oregano
2 Bay leaves finely chopped

Combine all the ingredients, bottle and shake thoroughly immediately and
thereafter whenever you think of it. Keep for a minimum of 24 hours before
using. Chimichurri will keep in the refrigerator almost indefinitely.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 7/13/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini