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Argentinean Chimichurri-Style Marinade

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Submitted by LauraBurrows

Add a South American twist to your barbecue by using this spicy marinade.

YIELD

1 servings

PREP

5 min

COOK

0 min

READY

5 min

Ingredients

½ 118
CUP ML OLIVE OIL
½ 118
CUP ML VINEGAR
malt
¼ 59
CUP ML WATER
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
3 3
EACH EACH GARLIC
cloves, minced
1 5
TEASPOON ML CAYENNE PEPPER
1 5
TEASPOON ML SALT
1 ½ 7.5
TEASPOON ML OREGANO
fresh, leaves, chopped
1 1
X X BLACK PEPPER
freshly ground *

Directions

Great for beef and poultry. Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours.

Makes about 1⅓ cups.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 1024 95% from fat
 % Daily Value *
Total Fat 109g 167%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2373mg 99%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 21% Vitamin C 30%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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